for 4 people

Kombucha

6 ⅔ dl	Komubcha
1 ½ leaf	gelatine, immersed in cold water for approx. 5 mins., drained
½ tbsp	Fine Food Miel de Fleur d'Oranger
3 tbsp	Fine Food Condimento al miele e allo zenzero

Mousse

2 dl	full cream, beaten until stiff

To serve

½	mango, strips cut off using a peeler
4	Fine Food Tartufi dolci con Amaretti, coarsely chopped
½ tsp	Fine Food Miel de Fleur d'Oranger

How it's done

Kombucha

Pour the kombucha into a pan, bring to the boil. Turn down the heat, reduce to 1 dl. Remove the pan from the heat. Add the gelatine and honey, and whisk well. Stir in the vinegar, leave to cool.

Mousse

Carefully fold the whipped cream into the cold mixture, divide between the glasses, cover, and leave to set in the fridge for approx 3 hrs.

To serve

Arrange the mango on the mousse, then scatter the pralines and honey on top.

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