Peanut-caramel cream with mango

Name: Peanut-caramel cream with mango
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 450 ml + 5 tablespoons of milk; 40 g Sugar; 40 g Cornstarch; 2 TABLESPOONS Peanut cream; 100 g Whipped cream; 1 (approx. 200 g) Mango; 30 g Peanut kernels; 1 TEASPOON Cocoa powder; 7-10 Tbsp Cling film

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

450 ml + 5 tablespoons of milk
40 g Sugar
40 g Cornstarch
2 TABLESPOONS Peanut cream
100 g Whipped cream
1 (approx. 200 g) Mango
30 g Peanut kernels
1 TEASPOON Cocoa powder
7-10 Tbsp Cling film

Directions

1
Heat 450 ml milk. Caramelise the sugar in a saucepan, add the milk while stirring. Stir until the sugar is dissolved. Stir starch and 5 tablespoons of milk until smooth. Stir peanut cream into the caramel milk. Stir in the starch and bring to the boil. Pour into a bowl and cover with foil directly on the surface.
2
Cool, but do not allow to set. Whip cream until stiff and fold into the cream. Pour peanut-caramel cream into bowls and chill. Peel the mango and cut the flesh in 8 thin slices from the stone. Chop the peanuts and roast them in a pan without fat, take them out. Serve the cream with mango slices and peanuts. Dust with cocoa