Mango Cream

Ingredients

• 4 sheets white gelatin
• 4 egg yolks
• 80 g sugar
• 125 ml hot milk
• 300 g large mango (1 large mango)
• 250 g whipping cream
• 4 egg whites
• 20 ml passionfruit liqueur
• 2 tbsp chopped pistachios
• bio rose petals

Instructions

1. 1.

   Soak the gelatin in cold water. Peel the mango, cut the flesh from the pit and puree.

2. 2.

   Beat the egg yolks and sugar until creamy. Stir in the milk and whisk over a hot water bath until creamy.

3. 3.

   Squeeze out excess water from the gelatin and dissolve it. Fold in the mango puree and chill the cream on an ice bath.

4. 4.

   Whip the cream and egg whites until stiff, then fold in the liqueur just before setting. Divide into serving dishes and refrigerate for 3 hours.

5. 5.

   Before serving sprinkle with pistachios and garnish with rose petals.