Light strawberry jelly on mango puree

Name: Light strawberry jelly on mango puree
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g frozen strawberries; 6 sheets Gelatine; 50 g Sugar; 150 ml Lemonade (without sweetener; no light lemonade); 1 can(s) (425 ml; separation weight: 225 g) Mango; 100 g lactose-free whipped cream; 1 TEASPOON ground pistachio kernels; 1 TABLESPOON Icing sugar

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

300 g frozen strawberries
6 sheets Gelatine
50 g Sugar
150 ml Lemonade (without sweetener; no light lemonade)
1 can(s) (425 ml; separation weight: 225 g) Mango
100 g lactose-free whipped cream
1 TEASPOON ground pistachio kernels
1 TABLESPOON Icing sugar

Directions

1
Defrost strawberries at room temperature for about 3 hours. Soak gelatine in cold water. Finely puree the strawberries with sugar and lemonade. Squeeze out the gelatine, dissolve it, stir some puree into the gelatine, then stir everything into the rest of the puree.
2
Rinse 4 moulds (150 ml each) with cold water, pour in the puree and leave to cool for about 4 hours. Drain the mango and puree finely. Whip cream until stiff. Fill cream into a piping bag with star-shaped spout.
3
Dip the moulds briefly in hot water and turn them over onto small plates. Pour the cream as tuff on the plate, pour the sauce around it and add some sauce to the cream as well. Sprinkle with pistachios and dust with icing sugar.