John Myers
Contents
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Ingredients
- 600 g Mango
- 3 sheet Gelatin
- 1 piece Lime untreated
- 100 g Powdered sugar
- 200 ml Sparkling wine
- 15 g Food starch
- 300 ml Milk
- 100 ml Cream
- 2 tbsp Sugar
- 2 packet Vanilla sugar
- 4 tbsp Ground poppy seeds
- Mint fresh
Instructions
Mango Mousse
- Soak the gelatine in cold water.
- In the meantime, peel the mangoes, cut the flesh from the core, dice and puree. Wash the lime off with hot water, pat dry and then rub the peel thinly. Then squeeze out the lime juice. Mix the mango puree, lime juice and powdered sugar together. To do this, slowly pour in the sparkling wine.
- Squeeze out the soaked gelatine, dissolve it and pour it into the fruit puree. Then put the fruit puree in dessert bowls and cover and leave to set in the refrigerator overnight.
Poppy seed sauce
- Mix the cornstarch with 5 tablespoons of milk in a bowl. Mix the rest of the milk with the cream, sugar, vanilla sugar and poppy seeds in a saucepan and bring to the boil briefly.
- Slowly stir in the bowl with the cornstarch and milk, bring to the boil again. Let cool down, spread over the mango sauce.
- Finally garnish with mint and serve.
Nutrition
Serving: 100gCalories: 152kcalCarbohydrates: 19.1gProtein: 4.3gFat: 5.4g
