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Edible Viola Mango-Citrus Gelee Spheres

Elegant, glossy mango and citrus gelee spheres garnished with vibrant edible flowers and fresh mint, perfect for high-end dessert presentations.
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 25 minutes
Servings: 6 spheres
Course: Dessert, Molecular Gastronomy
Cuisine: Modern American, Molecular
Calories: 110

Ingredients
  

The Puree Mixture
  • 1 cup mango puree premium smooth
  • 0.25 cup fresh orange juice
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh lime juice
  • 0.33 cup simple syrup (1:1 ratio)
The Setting Agent
  • 10 g sheet gelatin premium or 3 g agar powder
  • 0.25 cup cold water for gelatin bloom
The Garnish and Plate
  • 0.5 cup edible violas and pansies yellow, purple, white
  • 1 bunch fresh mint small sprigs
  • 1 tbsp clear dessert glaze optional, for plating

Equipment

  • Silicon Sphere Mold
  • Saucepan
  • Whisk
  • Tweezers

Method
 

  1. Prepare silicone sphere molds by ensuring they are completely clean and dry, placed on a flat, leveled surface.
  2. For sheet gelatin, bloom sheets in cold water for 5-10 minutes until soft. Skip if using agar.
  3. In a saucepan, whisk together mango puree, orange juice, lemon juice, lime juice, and simple syrup until smooth.
  4. Warm the puree mixture over medium-low heat, stirring constantly, without boiling. Add agar now if using.
  5. Add bloomed sheet gelatin to warm mixture and whisk immediately until fully dissolved.
  6. Cool mixture slightly to 95°F (35°C), tap to remove bubbles, then pour into leveled molds.
  7. Set spheres in refrigerator for a minimum of 4 hours, ideally overnight.
  8. Unmold gelee spheres, freezing mold for 15 minutes beforehand if needed for easier release.
  9. Plate gelee spheres, drizzle with clear dessert glaze, and garnish with edible violas and tiny mint sprigs.

Notes

Premium sheet gelatin gives the clearest results. Use an eye-dropper to fill molds for precision and prevent air bubbles. Serve immediately after plating.