Creamy Pistachio Mousse on Juicy Mango Mirror

Mix the ground pistachio kernels, egg yolks, powdered sugar, vanilla sugar, pistachio liqueur and lime juice until frothy. Add the quark and gelatine-fix and stir. Whip the cream until stiff and fold into the pistachio cream. Beat the egg white with a pinch of salt until stiff and carefully fold into the pistachio cream and cool for 1-2 hours. Cut out the mousse with a tablespoon and serve.

Peel the mango and place in a blender jar. Puree the mango with the hand blender, add the passion fruit juice and powdered sugar and mix together. Now pass through a sieve and place in the refrigerator. We do the same with the raspberries, of course without adding passion fruit juice.