Molded mango mandarin jelly

A creation by Martin Lippo

Molded mango mandarin jelly

Pour the mango puree into a saucepan.
Add the mandarin puree.
Add sugar.
Add agar-agar.
Whisk.
Bring to a boil.
Remove from the heat.
Add the gelatin mass.
Mix well.
Skim.
Let it cool down to 55°C.
Place the "pie tee" mold in an inverted bain-marie.
Dry the mold.
Dip halfway into the mango mandarin puree.
Stay still for a few seconds.
Remove.
Let it set.
Make a little hole at the bottom.
Unmold the "pie tee".
Fill with butterscotch espuma.
Top with a fresh basil leaf.
Serve immediately.