Blend, cold, all the ingredients and grind in a Pacojet cup.
Boil the syrup with vanilla and cool
Base for the vanilla bubbles
Mix all the ingredients, cold, together and let chill 8 hours in the fridge.
Put the machine for the aquarium in a high container with the base and turn on.
Collect the bubbles.
Beat the eggs with sugar.
Pour in the cream.
Then add the dry ingredients.
Bake at 170°C for 15 minutes and then check.
Caramelized mango in osmosis
Cut the mango into 6cm slices and put in a vacuum pack at number 38.
Caramelize it in a pan with 70 grams of cane sugar and cook the mango slices without breaking them.
Enoteca Pinchiorri: FDL's gourmet experience