Cake batter:

    12 0z.( 340 gm) butter

    1# 2oz. (510 gm)  sugar

    2 ½ oz. (70 gm) almond flour

    4 eggs

    11 ½ oz. (325 gm) flour

    1 tsp. salt

    1 tsp. baking powder

    1tsp. baking soda

    10 oz. (285 gm) crème fraiche

 Cream the butter and the sugar till fluffy. Add the eggs. Add the dry, and the crème fraiche and mix. Place in a piping bag. This can be made the day before and piped when soft.

             Mango:

    Peel the champayne mango and cut with a cookie cutter to fit the ring molds.

   Place the disks in a sauté pan with 50 g dark brown sugar and 25 g butter.

   Cook until coated and tender.

   Place mango into foiled ring molds and pipe in the batter.

   Bake at 350 degrees until 10-15 minutes.

             Mango Sorbet:

    1 k mango puree

    170 g sugar

    85g glucose powder

    30 g dextrose

    375 g water

    5g stabilizer

   Mix the stabilizer with ¼ of the sugar.

   Bring to a boil the sugars, and water, add the sugar and stabilizer. 

   Finish with the puree when cool. Churn.

             Basil Ice cream:

    100g Milk

    500ml Cream

    160g Egg yolks

    50g Eggs

    375g Caster sugar

    100g Basil

   Bring the milk and cream with the basil in and let it infuse

   Whisk together the eggs yolks and sugar.

   Pour the boil liquid over the eggs