Caipirinha cream with mango sauce

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water for about 5 minutes. Wash the limes, dry them and rub the skin off three limes. From a fourth, peel the skin thinly with a peeler, cut into fine strips and put aside. Beat the grated peel, eggs, sugar and cachaça over a hot water bath until thick and creamy. Squeeze the gelatine and dissolve in the hot egg cream. Squeeze 4 limes. Stir the juice and yoghurt into the egg cream. Whip cream until stiff and fold in. Pour cream into glasses (200 ml content) and allow to set in the fridge for approx. 2 hours. In the meantime, drain the mango fruit. Peel fresh mango. Cut the fruit flesh into slices from the stone. Puree canned mangoes and 3/4 of the fresh mango. Cut the remaining limes into slices and stick them to the edge of the glass. Decorate the cream with some sugar and lime zest. Pour the mango sauce into a bowl and decorate with the remaining mango slices

2. 2

   With 10 people:

3. 3

   waiting time approx. 2 hours

Nutrition Facts

KCAL
390 kcal

CARBS
41 g

FATS
19 g

PROTEINS
9 g