1. Beat the egg whites to stiff peaks. Add the yolks and the sugar alternating while beating.
2. Mix the mango puree with the cream and gelatin; gradually stir into the mixture.
3. Pour into a moistened mold and refrigerate 2-3 hours. Unmold and serve.
Salmon Cebiche
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
Orange-Marinated Cherimoya
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.