Mango-vanilla cream pot with strawberry salad

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Cut the vanilla pod open lengthwise, scrape out the pulp with the back of a knife. Put aside about 2 knife points of pulp. Boil up the vanilla pulp, vanilla pod, cream and sugar. Simmer at medium heat stirring several times for about 10 minutes. Soak gelatine

2. 2

   Cut the mango off the stone. Peel and chop the flesh. Place the mango, 1 tablespoon lemon juice and 1 packet of vanilla sugar in a tall mixing bowl and puree with a hand blender

3. 3

   Pull the pot off the stove, remove the vanilla pod. Squeeze 2 sheets of gelatine. Add to the warm cream and dissolve in it while stirring. Stir the curd with the whisk of the hand mixer until smooth. Stir 2 tbsp. quark into the vanilla cream, then let the cream run into the remaining quark and stir in well

4. 4

   Squeeze 1 sheet of gelatine, dissolve in a pot. Remove from the hotplate. Add mashed mango by the spoonful and stir in. Layer cream curd cheese cream and mango puree in 6 small bowls. Marble with a fork. Chill for about 3 hours.

5. 5

   In the meantime wash, clean and dice the strawberries. Mix strawberries, remaining vanilla pulp and 1 tablespoon lemon juice. Leave to stand for about 20 minutes.

6. 6

   Arrange mango-vanilla cream pots with some strawberry salad. Add the rest of the strawberry salad

7. 7

   waiting time approx. 3 hours

Nutrition Facts

KCAL
400 kcal

CARBS
35 g

FATS
22 g

PROTEINS
15 g