Beat eggs, warm water and sugar for about 4 minutes until frothy. Then sieve the flour, cornstarch and baking powder and carefully fold into the mixture. Bake at 180 degrees top and bottom heat for 12-14 minutes.
Mango and lemon filling:
Whip the cream with the whipped cream. Cut the mango into pieces and mix with the mascarpone, quark and sugar. Mix the lemon zest, lemon juice and powdered sugar with the mixture and carefully fold in the cream. Cut out the sponge cake with small round rings, fill with the mango-lemon cream and leave in the refrigerator, preferably overnight. The rest of the mango is pureed and then sifted.
Place the mango mirror on the tartlets and decorate with raspberries, currants, blackberries and mint.
Heat the milk and half of the cream, score 1 vanilla pod and add the vanilla pulp. Stir in the chopped and ground pistachios until bubbles form on the edge. Not cook! Then remove from the stove. Mix egg yolks with sugar for approx. 4 min. To a thick mass. Carefully add the pistachio milk mixture to the egg yolk sugar mixture and stir a little. Put the whole mixture back into the pot and heat it up. Under no circumstances cook - otherwise the mass will curdle. 75 to 80 degrees are ideal.
When the mass starts to steam and bubbles form on the edge, then it is ready. Add the rest of the cream and stir well. Cover with cling film and leave to stand for at least 8 hours. The ice mass can then mature well.
After the 8 hours you can start preparing the ice. The ice machine is now used. The ice maker kettle should be refrigerated in the freezer for at least 15 hours. I put the cooled ice cream mass in the cooling container and let it mix for 20-25 minutes until the desired consistency is achieved. When it clicks, the ice cream is ready. Now the mass can be poured into a cold container and portioned.
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