Chef's recipes

Yoghurt and mango mosaic

Een recept van MARCUS - Gilles Joye: Mozaïek van yoghurt en mango

 A Restaurant Marcus recipe - Gilles Joye


Een Pur Natur recept van Gilles Joye van sterrenrestaurant MARCUS

Yoghurt mosaic

  • 2.5 g agar powder
  • 2.5 g gelatine
  • 300 g Pur Natur Greek style yoghurt
  • 100 cl Pur Natur milk

Bring all ingredients to a boil. 

Mozaïek van mango 

  • 2.5 g agar powder
  • 2.5 g gelatine
  • 400g Boiron mango puree 

Bring to a boil, pour both colours onto a baking sheet, cool and slice. 

Mango jelly 

  • 15g agar powder
  • 1 l Boiron mango puree 

Mix ingredients, bring to a boil and beat with mixer. 

Strained yoghurt jelly 

  • 1l Pur Natur natural yoghurt 

Hang up the yoghurt in a piece of cheesecloth and allow to drain. 

Bergamot sorbet 

  • 1l bergamot juice
  • 850 cl water
  • 750g sugar 

Mix, freeze and churn. 

Sugar Spiral 

  • Isomalt
  • Yellow food colouring 

Melt isomalt and yellow food colouring in a small pot, allow to reach the desired temperature and swirl into a spiral using a dowel. 


  • 250g Pur Natur churned butter
  • 350 g cane sugar
  • 230g flour
  • 260 g almond meal
  • 2 g baking powder 

Mix and bake at 170°C, then use mixer to crumble. Mix and bake at 170°C, then use mixer to crumble. 


Lay out mosaic on a plate, add dots of yoghurt jelly and mango jelly and balance a sugar spiral on top. Arrange crumble to one side and top with the bergamot sorbet. 

Finish with small mint leaves. 




Een recept van restaurant Marcus - Gilles Joye: Mozaïek van yoghurt en mango


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