Mango-lemon cream

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Drain and puree the mango. Separate eggs. Beat the egg yolks and sugar until fluffy. Stir in yoghurt, mango and lemon juice.

2. 2

   Squeeze out the gelatine, dissolve lukewarm and stir in. Chill the cream until it begins to set. Beat egg whites until stiff and fold in. Pour into portion glasses and chill again for about 1 hour. Serve garnished with lemon wedges and lemon balm

3. 3

   Waiting time approx. 75 minutes

Nutrition Facts

KCAL
190 kcal

CARBS
24 g

FATS
6 g

PROTEINS
9 g