Raspberry vanilla cream with mango salad

Name: Raspberry vanilla cream with mango salad
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 150 g frozen raspberries; 4 sheets Gelatine; 250 g Soured milk; 7-10 Tbsp scraped pulp from 1 vanilla pod; 90 g Sugar; 250 g Whipped cream; 1 big mango; 7-10 Tbsp Juice of 1 lime; 7-10 Tbsp grated peel and juice of 1/2 lime; 7-10 Tbsp Mint

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

150 g frozen raspberries
4 sheets Gelatine
250 g Soured milk
7-10 Tbsp scraped pulp from 1 vanilla pod
90 g Sugar
250 g Whipped cream
1 big mango
7-10 Tbsp Juice of 1 lime
7-10 Tbsp grated peel and juice of 1/2 lime
7-10 Tbsp Mint

Directions

1
Form two tea towels into rolls and place them side by side on a tray (must fit in the refrigerator). Place glasses at an angle between the rolls. Defrost the raspberries at room temperature. For the white cream, soak 2 sheets of gelatine in cold water. Mix 300 g soured milk, vanilla pulp and 50 g sugar. Beat 125 g cream until stiff. Squeeze the gelatine, dissolve.
2
Stir a little cream into the gelatine, then stir everything into the remaining soured milk. Fold in the cream. Pour cream into a measuring cup, carefully pour into the prepared glasses. Chill for 2 hours. Soak 2 sheets of gelatine in cold water. Finely puree the raspberries and pass through a sieve. Mix with 200 g soured milk and 40 g sugar. Beat 125 g cream until stiff. Squeeze out the gelatine, dissolve and stir in some raspberry cream. Stir everything into the remaining cream and fold in the cream. Place glasses the other way round on the rollers at an angle. Pour the cream into a measuring cup and carefully fill into the glasses so that there is a depression in the middle. Chill for another 2 hours.
3
Mix with 200 g soured milk and 40 g sugar. Beat 125 g cream until stiff. Squeeze out the gelatine, dissolve and stir in some raspberry cream. Stir everything into the remaining cream and fold in the cream. Place glasses the other way round on the rollers at an angle. Pour the cream into a measuring cup and carefully fill into the glasses so that there is a depression in the middle. Chill for another 2 hours. Peel the mango and cut it from the stone. Cut the flesh into cubes. Mix with lime zest and juice. Keep cool until serving. Pour mango salad into the glasses. Decorate with mint
4
Peel the mango and cut it from the stone. Cut the flesh into cubes. Mix with lime zest and juice. Keep cool until serving. Pour mango salad into the glasses. Decorate with mint
5
4 hours waiting time