Golden Mozart Cream with Homemade Vanilla Ice Cream on Tipsy Fruit Mirror

For the Mozart cream:

1. Dice the nougat and melt it with the milk in a warm water bath, allow to cool. Whip the cream until stiff and stir three tablespoons of it into the nougat mixture, gently fold in the rest of the cream and the chopped pistachios. Pour the cream into dessert glasses and place in the refrigerator for at least 3 hours.
2. Dust with the gold flakes shortly before serving.

For the vanilla ice cream:

1. Whip the cream until stiff. After the “worms” have been removed, beat the eggs in a warm water bath with the mixer until they are white and frothy, slowly pour in the sugar and beat until a homogeneous mass is formed.
2. Let the mass cool down to room temperature while stirring constantly. Mix the vanilla essence well with the milk. Add the cream and milk to the egg and sugar mixture and fold in everything. Pour the mixture into the ice cream machine and prepare it according to the manufacturer’s instructions, usually around 45 minutes.
3. When serving, shape the egg with 2 tablespoons into lobes.

For the tipsy fruit mirror:

1. Peel the mango, cut the pulp into small pieces and mix with a hand blender until there are no more pieces and a thick mass is formed. Transfer to a squeeze bottle, refrigerate.
2. Put the 15 most beautiful raspberries aside. Mix the rest with the powdered sugar and a small dash of raspberry spirit with the hand blender and spread through a fine sieve. Then also transfer to a squeeze bottle and refrigerate until serving.
3. To serve, place a raspberry drop next to a mango until there are a total of 5-6 drops in a row. Then run a toothpick through the drops once to create a nice decoration.
4. Spread the raspberries that were set aside on the plate.