Mango Ice Cream with Plinsen

Ingredients

• 2 ripe mangoes (≈600 g)
• 100 g sugar
• 2 tbsp Lime juice
• 2 tbsp orange liqueur
• 300 g yogurt
• 200 blueberries (frozen)
• 125 ml apple juice
• 1 tbsp sugar
• 0.5 tsp gingerbread spice
• 500 g quark
• 4 eggs
• 70 g flour
• 1 pinch salt
• 100 ml milk
• 2 tbsp sugar
• 500 g plum
• 200 ml red wine
• 2 tsp cornstarch
• 2 tbsp sugar
• Cinnamon
• clarified butter
• powdered sugar
• powdered sugar (for dusting)
• 4 physalis berries

Instructions

1. 1.

   For the mango ice cream, peel the mangoes and cut the flesh from the pit. Place the mango flesh, sugar, lime juice, and orange liqueur in a tall glass container and blend with an immersion blender. Pass the puree through a sieve and fold in the yogurt using the beaters of an electric hand mixer until a frothy cream forms. Pour about three‑quarters of the mixture into a shallow metal bowl, cover, and freeze. When the mixture starts to freeze, stir vigorously with a fork. Repeat this 3–4 times every 20 minutes (or finish in an ice cream maker). Use the remaining mango ice cream for decorative elements: place some cookie cutters (e.g., stars, moons, flowers) on a foil‑lined baking sheet or tray and pipe finger‑thick portions of ice cream into each. Freeze until firm.

2. 2.

   For the berry sauce, boil blueberries, apple juice, and sugar together, stir in gingerbread spice, and let it simmer covered for 5 minutes. Remove half of the sauce, finely puree the other half, and stir the first portion back in.

3. 3.

   For the quark plinsen, mix quark with eggs, flour, milk, sugar, and salt and let rest for about 30 minutes to thicken.

4. 4.

   Wash plums, halve, pit, place in a pot, add red wine, sprinkle cinnamon, add sugar, bring to boil, then simmer for 5 minutes. Whisk cornstarch with water until smooth, add to the plum mixture, bring to boil and let thicken, remove from heat, and let cool slightly.

5. 5.

   Melt clarified butter in a pan and fry portions of the batter on both sides over medium heat into small golden‑browned puffed cakes, keeping warm.

6. 6.

   To serve, gently soften the mango ice cream. Drizzle some sauce onto a dessert plate, arrange two plinsen on top, dust with powdered sugar, and add a scoop of mango ice cream. For decoration, press mango‑ice shapes from the cookie cutters onto the plate and place physalis berries on top. Serve immediately.