Bring the cream with the vanilla pod, 90 g sugar and half a teaspoon lavender to the boil. Pass through a sieve and put in a cool place.
Whisk three egg yolks and 2 whole eggs and mix with the cooled cream mixture. Then fill into shallow brulee molds and heat in a water bath at 140 degrees for 15 minutes and refrigerate immediately.
For the sorbet, dice the mango and puree with sugar, lime zest and water. Season to taste with lime juice and chill. Mix a mixture of the remaining mango cubes with pomegranate seeds and vanilla into a salad.
Lightly sprinkle the brulee with brown sugar and caramelize with a bunsen burner. Prepare the sorbet mix in a sorbet machine. Serve the finished sorbet with the mango salad and add the creme brulee.
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