Mango Foam Cream

Name: Mango Foam Cream
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 10 sheets white gelatine; 4 can(s) (425 ml each) Mango; 3 Eggs (size M); 3 Egg Yolk; 200 g Sugar; 100 ml Lemon juice; 500 g Whipped cream; 2 packages Vanillin sugar; 3 Protein; 200 g frozen raspberries; 7-10 Tbsp Whipped cream

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

10 sheets white gelatine
4 can(s) (425 ml each) Mango
3 Eggs (size M)
3 Egg Yolk
200 g Sugar
100 ml Lemon juice
500 g Whipped cream
2 packages Vanillin sugar
3 Protein
200 g frozen raspberries
7-10 Tbsp Whipped cream

Directions

1
Soak gelatine in cold water. In the meantime, drain 3 cans of mango, puree the mango. Separate the eggs. Beat 6 egg yolks and sugar on a hot water bath until the sugar is dissolved. Stir in lemon juice.
2
Beat cream and vanilla sugar and egg whites separately until stiff. Mix the egg yolk mixture and fruit puree. Squeeze out the gelatine, dissolve lukewarm and mix carefully. Cool briefly until the mixture begins to set. First fold in the cream, then the beaten egg white. Pour into a large dessert bowl and chill for about 1 hour. In the meantime puree 1 can of mango with the juice. Heat the raspberries briefly and pass through a sieve. Spread the sauces over the cream before serving and decorate with cream patches as desired.
3
First fold in the cream, then the beaten egg white. Pour into a large dessert bowl and chill for about 1 hour. In the meantime puree 1 can of mango with the juice. Heat the raspberries briefly and pass through a sieve. Spread the sauces over the cream before serving and decorate with cream patches as desired. The rest of the sauce extra is enough