Lime yoghurt cream with fresh mango

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water for at least 5 minutes. Wash the limes in hot water, dry and finely grate the peel. Halve the limes and squeeze them. Peel the mango, cut the flesh off the stone and dice finely.

2. 2

   Spread the pulp, except for 2 tablespoons for decoration, into four large glasses (each containing approx. 300 ml).

3. 3

   Separate eggs. Beat the egg yolks and 75 g sugar with the whisks of the mixer until creamy. Stir in yoghurt, lime juice and half of the peel. Squeeze out the gelatine, dissolve and mix with the cream.

4. 4

   Separately beat egg whites and cream until stiff. Fold cream first, then beaten egg whites into the yoghurt cream. Pour the cream into the glasses and chill for at least 2 hours.

5. 5

   Meanwhile, for the lime syrup, bring 100 ml water and 50 g sugar to the boil and simmer for about 3 minutes. Remove from the heat, allow to cool briefly and stir in the rest of the lime zest. Let it cool down.

6. 6

   Before serving, spread the remaining mango cubes on the cream and sprinkle with the lime syrup.