Lemon cream with mango puree

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Drain the mango pieces and puree them together with the vanillin sugar in a tall beaker. Set aside. Wash the lemons thoroughly, dab dry and finely grate the rind of 2 lemons.

2. 2

   Squeeze 2 lemons and measure 75 ml juice. Separate the eggs and chill the egg white. Stir egg yolk, sugar and lemon peel until creamy white. Squeeze 4 sheets of gelatine, dissolve and stir in the lemon juice.

3. 3

   Then stir the juice with the gelatine into the egg yolk cream and chill for 5-10 minutes. Squeeze 2 sheets of gelatine, dissolve and stir in some mango puree. Then stir into the rest of the puree. Cut the rest of the lemon into very thin slices.

4. 4

   Whip cream and egg whites separately until stiff. When the egg yolk mass begins to gel, carefully fold in the cream first, then the beaten egg white. Layer lemon cream alternating with the mango puree in 4-6 glasses, incorporating 1-2 lemon slices in each glass.

5. 5

   Marble the cream and puree with a fork. Chill the cream for at least 3 hours. Serve decorated with mint.

Nutrition Facts

KCAL
260 kcal

CARBS
29 g

FATS
12 g

PROTEINS
8 g