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