Lemon cream with mango puree

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Soak 2 sheets of gelatine. Peel the mango, cut the flesh off the stone and dice. Put 2 tbsp. cubes aside, mash the rest of the mango. Squeeze the gelatine and dissolve. Stir in the mango puree carefully.

2. 2

   Soak 4 gelatine leaves. Wash 1 lemon hot. Grate the peel. Squeeze lemons, measure 75 ml of juice. Separate the eggs. Whisk egg yolk and sugar with the whisk of the hand mixer until thick and creamy.

3. 3

   Stir in lemon peel and lemon juice. Squeeze the gelatine, dissolve carefully. Stir about 3 tbsp. egg yolk cream into the gelatine, then stir everything into the rest of the cream. Chill for about 10 minutes until it starts to gel.

4. 4

   Separately beat egg whites and cream until stiff. Fold cream first, then beaten egg whites into the cream. Pour lemon cream and mango puree in layers (see tip) into four glasses and chill for about 4 hours.

5. 5

   Decorate with mango cubes.

Nutrition Facts

KCAL
260 kcal

CARBS
26 g

FATS
14 g

PROTEINS
7 g