Hard Shell, Soft Core: Matcha, Mango

Mini quark balls:

1. 2 Provide bowls. Put the flour and salt in a bowl and stir with a whisk. Place the remaining ingredients in a larger bowl and mix with a mixer until everything is combined and has a smooth consistency.
2. Gradually mix the flour with constant stirring with a mixer on low speed until it results in a smooth dough with a few air bubbles. If the dough pulls and tears easily from a spoon, it has the perfect consistency. Put the dough in a piping bag and chill in the refrigerator for 30 minutes. Prepare a bowl with 2 layers of kitchen roll.
3. Heat the oil in a small, narrow pot to 160 degrees, the oil level should be at least 15cm high. Get the dough out of the fridge. Cut the opening of the piping bag with scissors or use an attachment with a 3 cm diameter. Place a sharp knife in hot oil, then press the dough about 3 cm out of the bag and cut off with the knife. Then wait until the balls are golden brown. Carefully scoop out of the pot with a sieve ladle and place in the bowl to allow excess fat to drain off.

Matcha cream:

1. Prepare mixer. Cut the vanilla pod in the middle and remove the pulp with a knife.
2. Wash, core and hollow out the avocados, put in the blender with the remaining ingredients and mix to a cream. Sieve the matcha powder into the mixer so that no lumps are formed. Put the cream in a piping bag with a 5mm thin attachment. Gently squirt the cream into the balls. Move the attachment a little so that the cream is well distributed in the middle. Continue to press and slowly pull out the attachment so that a small drop of cream can still be seen from the outside.

Mango sauce:

1. Peel the mango and cut the meat from the core. Put in the blender and mix to a puree. Put 2 tablespoons each on a plate and distribute in a circle.

Serving:

1. Place the filled quark balls in the middle of the mango puree. Place the remaining matcha cream around the mango puree in individual droplet-shaped dots. Finished.