Bombones de mango rellenos de mejillones en escabeche

Hacemos un puré con el mango triturado y la nata, lo templamos y añadimos las cuatro hojas de gelatina hidratadas en agua fría, cogemos una cubeta de hacer hielos y la engrasamos.
Ponemos una capa de puré, encima un mejillón y tapamos con el resto del puré. Metemos a enfriar en la nevera durante 4 horas sacamos y desmoldamos.
Servimos sobre una cama de pistachos picados y por encima tomatito kumato picado y una puntita de olivada.

Receta enviada al Concurso de entrantes y tapas con Conservas Serrats 2016

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