(thanks to Mudam Café chef Jerome de Cintio)

For 4 persons- Clementine bavaroise
200 gr clementine pulp
3 gelatine leaves
1 egg white
80 gr of sugar
200 gr of liquid cream

Put the gelatine leaves in a bowl of cold water to soften.
Wet the Buddino molds and position them upside down in the glasses.
Lightly heat the clementine pulp and add the previously squeezed gelatine leaves, making them dissolve together. Let cool.
Whisk the egg white, half way through add the sugar, then whisk until firm.
Whip the cream but not too firmly.
Blend together.

After 3 hours the bavaroise is in the fridge start preparing the mango hearts
1 ripe mango
20 gr of sugar
20 gr of water
1 gelatine leaf

Peel the fruit. Cut in large dices.
Put the gelatine leaf in a bowl of cold water to soften.
Put the sugar and the water in a small saucepan and bring to a boil, add in the fruit until it becomes a puré, add the gelatine leaf taking care it dissolves.

Put the preparation in small containers, put in the fridge until hardened so as to have 2,5 cm mango round shapes.
At this point put the bavaroise in the molds and add the mango hearts. Put in the fridge for 4 hours.
Unmold the dessert on little plates, onto chocolate macaron biscuits or with a chocolate cream and orange nasturtium petals.