Mango vanilla cream pot with strawberry salad

Name: Mango vanilla cream pot with strawberry salad
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1 Vanilla pod; 400 g Whipped cream; 100 g Sugar; 2 sheets white gelatine; 1 (approx. 450 g) ripe mango; 1 TABLESPOON Lemon juice; 2 packages Vanilla sugar; 500 g Low-fat curd; 500 g Strawberries

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

1 Vanilla pod
400 g Whipped cream
100 g Sugar
2 sheets white gelatine
1 (approx. 450 g) ripe mango
1 TABLESPOON Lemon juice
2 packages Vanilla sugar
500 g Low-fat curd
500 g Strawberries

Directions

1
Cut the vanilla pod lengthwise and scrape out the pulp. Bring the cream, sugar, vanilla pulp and pod to the boil. Simmer at medium heat while stirring for about 10 minutes. Soak gelatine in cold water.
2
Peel the mango, cut the flesh off the stone and chop a little smaller. Put 1 tablespoon lemon juice and 1 packet of vanilla sugar into a tall mixing bowl and puree with a hand blender.
3
Remove the pot from the stove, remove the vanilla pod. Squeeze 2 sheets of gelatine, dissolve in the warm cream while stirring. First stir 2 tbsp. quark into the vanilla cream. Then stir the cream evenly into the remaining quark.
4
Layer cream curd cheese and mango puree alternately in 6 small bowls. Marble the top layer with a fork. Chill for at least 3 hours.
5
In the meantime wash, clean and finely dice the strawberries. Mix with 1 sachet of vanilla sugar. Arrange mango vanilla cream pots with some strawberry salad. Add the rest.