Caramel cream with mango puree and pine nut brittle

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the orange, dab dry and cut off a piece of peel (approx. 5 cm) (without the white skin, it tastes bitter). Cut the vanilla pod lengthwise and scrape out the pulp

2. 2

   Caramelise the sugar in a wide pot and add milk, cream and Cointreau. Stir in orange zest, coffee beans, vanilla pulp and vanilla pod. Slowly heat everything over medium heat for about 10 minutes until the caramel has completely dissolved. Pour through a fine sieve into a bowl

3. 3

   Put the egg yolks in a bowl, add the caramel cream and mix everything. If possible no foam should form. If it does, skim the foam with a spoon

4. 4

   Pour the caramel and egg cream through a sieve. Pour into eight ovenproof moulds (e.g. mini tumblers; 160 ml capacity each). Place on the middle rack and let it stand in the preheated oven (electric cooker: 120 °C/ convection oven: 100 °C/ gas: see manufacturer) for 1-1 1/2 hours. Allow to cool, then chill for at least 2 hours

5. 5

   Line a baking tray with baking paper for the brittle. Roast the pine nuts in a pan without fat until golden brown and take them out. Caramelise the sugar in the pan, add the pine nuts and quickly spread them as thinly as possible on the baking paper. Let it cool down

6. 6

   For the mango puree, peel a mango, cut the flesh off the stone and puree. Break the brittle into small pieces and spread on the cream just before serving. Add the mango puree!

7. 7

   waiting time approx. 3 hours

Nutrition Facts

KCAL
540 kcal

CARBS
37 g

FATS
35 g

PROTEINS
11 g