Mango Cream With Pomegranate - cooking recipe

Ingredients

1 None large mango (about 1 1/4 lb), peeled, pitted and cut into slices, 8 slices reserved
3/4 cup sour cream
1/4 cup sugar + 1 tsp
2 None limes, zested and juiced
4 sheets gelatin or 1 tbsp powdered gelatin
3/4 cup heavy cream
1 None pomegranate, seeds removed, 1/2 reserved
1/4 cup cranberry juice
1 tsp cornstarch
8 None fresh mint leaves, to decorate
4 None kumquats, halved, to decorate

Preparation

For the mango cream, puree mango slices in a blender, then mix with sour cream, 1/4 cup sugar and lime juice. Bloom gelatin sheets in cold water. If using sheet gelatin, squeeze excess moisture out. Mix gelatin with 1 tbsp mango mixture then heat gently until gelatin melts. Combine with main mixture. Remove from heat, allow to cool, and chill until the beginning to set. Then whip heavy cream and fold in. Distribute between 4 - 4 oz molds then chill for 4 hours.
For the pomegranate sauce, push 1/2 the pomegranate seeds through a fine-mesh strainer to extract the juice. Mix with enough cranberry juice to make 1/3 cup. Set aside. Mix 1 tbsp juice with cornstarch. Bring the remaining juice and 1 tsp sugar to a boil, add cornstarch slurry and simmer for 1 min. Allow to cool.
To serve, place the mango cream onto serving plates and garnish with pomegranate sauce, reserved pomegranate seeds and mango slices. Add the mint, lime zest and kumquats to decorate.