Lime yoghurt cream with fresh mango

Name: Lime yoghurt cream with fresh mango
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Mango (approx. 400 g); 4 sheets Gelatine; 2 Eggs (size M); 125 g Sugar; 150 g Whole milk yoghurt; 7-10 Tbsp Juice and grated peel of 2 organic limes; 150 g Whipped cream; 7-10 Tbsp Lime wedges

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Mango (approx. 400 g)
4 sheets Gelatine
2 Eggs (size M)
125 g Sugar
150 g Whole milk yoghurt
7-10 Tbsp Juice and grated peel of 2 organic limes
150 g Whipped cream
7-10 Tbsp Lime wedges

Directions

1
Peel the mango, cut the flesh off the stone and dice it finely. Spread the flesh, except for something to decorate, into 4 glasses (each containing approx. 300 ml). Soak gelatine in cold water. Separate the eggs. Beat the egg yolks and 75 g sugar with the whisk of the hand mixer until foamy. Stir yoghurt, lime juice and half of the bowl into the cream
2
Squeeze and dissolve the gelatine. Stir 2 tbsp. cream into the gelatine, then stir the mixed gelatine into the rest of the cream. Beat the egg whites and cream separately until stiff. Fold the egg whites and cream loosely into the yoghurt cream. Pour the cream into the glasses and chill for at least 2 hours
3
Bring 100 ml water and 50 g sugar to the boil, simmer for about 3 minutes. Remove from the heat, let it cool down a little and mix in the remaining lime zest. Let it cool down. Just before serving, spread mango aside on the cream and sprinkle with lime syrup. Decorate with lime wedges
4
waiting time approx. 2 hours