Bavarian cream with mango

Name: Bavarian cream with mango
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 sheets Gelatine; 1 Vanilla pod; 250 ml Milk; 2 Egg yolk (size M); 100 g Sugar; 1 ripe flying mango; 100 g Whipped cream; 4 Ladyfingers; 100 ml Passion fruit juice; 7-10 Tbsp silver sugar beads; 7-10 Tbsp Cling film

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

3 sheets Gelatine
1 Vanilla pod
250 ml Milk
2 Egg yolk (size M)
100 g Sugar
1 ripe flying mango
100 g Whipped cream
4 Ladyfingers
100 ml Passion fruit juice
7-10 Tbsp silver sugar beads
7-10 Tbsp Cling film

Directions

1
Soak 2 sheets of gelatine in cold water. Cut the vanilla pod open lengthwise and scrape out the pulp with the back of a knife. Bring the milk, vanilla pod and pulp to the boil
2
Beat the egg yolks and sugar until light and creamy. Add milk while stirring, then return to the pot. Thicken over low heat while stirring constantly (remove to form a rose), do not bring to the boil. Remove vanilla pod
3
Squeeze the gelatine and dissolve in the cream. Cut the mango from the stone and peel the flesh. Coarsely dice about half of the flesh and puree. Wrap the rest in foil and chill. Stir the mango puree into the cream. Chill the cream until it starts to gel. Whip the cream until stiff and fold into the cream
4
Crumble the biscuits and fill them into 4 small glasses (each containing approx. 250 ml). Add cream and chill for at least 2 hours
5
Soak 1 sheet of gelatine in cold water. Warm the passion fruit juice and dissolve the gelatine in it. Leave to cool at least lukewarm. Pour onto the cream and chill for another 2-3 hours
6
Cut the remaining mango into thin slices. Decorate the cream with mango slices and sugar pearls before serving. Serve immediately
7
waiting time approx. 4 1/4 hours