Creamy chocolate flummery on mango

Name: Creamy chocolate flummery on mango
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/4 l Milk; 1 pack of Base mix for chocolate flummery; 250 g Whipped cream; 1 jar(s) (425 ml; separation weight: 250 g) Mango; 7-10 Tbsp Juice of 1 lemon; 1 package Vanillin sugar; 1 TEASPOON Fresh cream; 7-10 Tbsp Chocolate flakes, lemon balm and Cape gooseberry

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1/4 l Milk
1 pack of Base mix for chocolate flummery
250 g Whipped cream
1 jar(s) (425 ml; separation weight: 250 g) Mango
7-10 Tbsp Juice of 1 lemon
1 package Vanillin sugar
1 TEASPOON Fresh cream
7-10 Tbsp Chocolate flakes, lemon balm and Cape gooseberry

Directions

1
Stir 8 tablespoons of milk and dessert powder until smooth. Bring the remaining milk and cream to the boil, remove from the heat and stir in the dessert powder. Bring to the boil again briefly.
2
Pour the flummery into cold rinsed pudding moulds (125 ml content) and chill for approx. 2 1/2 hours. Dice half of the mangos. Puree the remaining mangos in the fruit juice. Stir in lemon juice and vanillin sugar.
3
Turn out the flummery from the moulds and arrange on a plate with the mango puree. Pour the crème fraîche into a freezer bag, cut off a small corner. Pour the crème fraîche carefully onto the mango puree and pull it through with a wooden stick.
4
Serve dessert to taste, decorated with chocolate shavings, lemon balm and Cape gooseberry.