Bavarian cream

• Soak gelatine in cold water for the Bavarian cream. Scrape out the vanilla pod and bring to the boil with the pulp in the milk. Pour milk through a sieve. Squeeze out the gelatine and dissolve it in the milk. Separate the eggs, beat the egg yolks with powdered sugar in a mixing bowl to a thick cream. Pour in milk and chill for 20 minutes. Beat egg whites with a pinch of salt until stiff. Stir the cream vigorously once, fold in the egg whites and refrigerate for another 1-2 hours.

Mango cardamom mirror

• For the mango cardamom level, remove the hard outer shells of the cardamom pods and grind them in a mortar. Peel the mango and cut the flesh into larger cubes. Put the pulp with cardamom in the blender and puree.

• First spread the mango puree on the plate and then form dumplings from the cream and place them nicely on the plate.