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Summer Fruit on Mango Vinegar Parfait
The perfect summer fruit on mango vinegar parfait recipe with a picture and simple step-by-step instructions.
Quark
- 3 Pc. Egg yolk
- 9 leaf Gelatin
- 1 Pc. Lemon
- 120 g Sugar
- 400 g Low fat yogurt
- 150 g Lowfat quark
- 250 ml Cream
Mango puree
- 1 Can Mango preserve
- 3 leaf Gelatin
Summer fruit
- 200 g Strawberry
- 0,5 Pc. Pineapple
- 1 Pc. Mango
- 125 g Raspberries
- 6 Pc. Peach
- 6 Pc. Nectarine
- 100 ml Mango vinegar
- 5 tsp Chopped pistachios
- Mint leaves
- Separate the eggs. Squeeze the lemon. Beat egg yolks with sugar until frothy. Mix with quark, lemon juice and yogurt. Soak 9 sheets of gelatine in a bowl. Soak the other three in an extra bowl. Squeeze out 9 leaves well, place in a small saucepan, heat and dissolve. Then stir in 2-3 tablespoons of the quark mixture. Then mix with the rest of the quark mixture. Whip the cream until stiff and fold in.
- Drain and puree the mangoes. Squeeze out the remaining 3 gelatine sheets and dissolve in another small saucepan. Stir in 3 tablespoons of mango puree and then mix with the rest of the mango puree. Fold the mango puree into the curd mixture, cover with foil and freeze for 4 hours.
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