Mango cream with pomegranate
easy
45 mins
45 mins
Ingredients
- 4 sheets white gelatine
- 1 Organic Lime
- 1 (approx. 500 g) ripe mango
- 200 g sour cream (see tips)
- 50 g + some sugar
- 200 g Whipped cream
- 1 Pomegranate
- 100 ml red fruit juice
- 1⁄2-1 Tsp Cornstarch
- 7-10 Tbsp possibly lemon balm and 1-2 kumquats to decorate
Directions
- 1
Soak the gelatine. Wash the lime and peel the peel into strips. Squeeze the lime. Peel the mango. Cut the flesh from the stone. Put 8-12 strips aside, puree the rest (approx. 200 g).
- 2
Mix with sour cream, 50 g sugar and lime juice.
- 3
Squeeze out the gelatine and dissolve over a mild heat. Stir in 2 tablespoons of cream, then stir into the rest of the cream. Whip cream until stiff, fold in. Put the mixture into four cold rinsed cups (each approx. 150 ml Inh
- 4
Chill for 4 hours.
- 5
Cut the pomegranate in half. Remove the seeds from one half. Squeeze the remaining half and fill up with fruit juice on 1⁄8 l. Bring to the boil. Mix starch and 1 tbsp. water, thicken juice with it. Season to taste with a little sugar.
- 6
Add the seeds, let it cool down. Turn out cream and serve with sauce and mango. Decorate.
Nutrition Facts
330 kcal
31 g
21 g
3 g
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