Nougat Tart with Almonds, Mango-peach Ice Cream and Raspberry-ginger Sorbet

For the nougat tartlets, melt the nougat bar with butter in a water bath. Then remove from heat and stir in milk, sugar, vanilla sugar and cocoa powder. Then mix the eggs with the flour and baking powder. Then mix for 2 minutes and finally stir in the almond slivers. Pour the mixture into a prepared form and bake at 170 degrees top / bottom heat for about 20 minutes.

For the mango-peach ice cream, the mango and peaches are chopped up and finely mixed in a blender with 250 grams of marcarpone, 2 tablespoons of milkmaid, an egg, a packet of vanilla sugar and half a freshly squeezed lemon. Then the mass must be stirred in an ice machine for 45 minutes.

For the raspberry-ginger sorbet, heat the sugar with water and allow to cool. Then mix the raspberries and ginger in a blender. Then pass through a sieve so that the seeds and the ginger are separated from each other. Then the pure raspberry-ginger juice is mixed with currant syrup and the sugar water and seasoned with lemon juice. Before serving, the mass must be stirred for about 45 minutes.