Creme Caramel with Mango Sorbet

Mango sorbet

1. Heat white wine, dissolve the sugar in it and reduce it by half. Puree the mango and add the sugar solution to taste. Place in a container in the freezer and stir regularly to prevent solid crystals from forming. Freezing time approx. 3 to 4 hours.

Creme caramel

1. Heat the sugar in the saucepan until it turns brown. Deglaze with a little boiling water and stir with a wooden spoon over low heat until the sugar is completely dissolved and the liquid flows viscously. Pour the sauce into 5 ovenproof molds.
2. Put the condensed milk in a large bowl. Add twice the amount of milk, the eggs and the pulp from the vanilla pod. Carefully stir with the hand whisk until a mixture is formed. If the mixture is stirred too vigorously, air bubbles will remain, which can later be found in the cream.
3. Bake the molds in the oven at 160 degrees circulating air (170 degrees top and bottom heat) in a water bath for 1.5 hours (cover with aluminum foil so that the top does not turn too brown). The cream is ready if you poke a toothpick into it and nothing gets stuck after pulling it out. Then let it cool down.
4. To serve, turn the cream out onto a plate and pour enough caramel sauce from the molds onto the plate. Pour the sorbet into small glasses and place next to them. Garnish with fruit and, depending on your taste, with a little powdered sugar or cocoa powder.
5. A subtle dessert wine goes well with it in winter or a Riesling in summer, the acidity of which harmonises with the sweetness of the dessert.