Mango with Quark Cream and Raspberries
Mango with quark cream and raspberries is a recipe featuring fresh ingredients from the South Fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 sheets white gelatin
- 1 egg
- 100 g cream cheese
- 2 tsp lemon juice
- 2 tbsp sugar
- 0.5 Vanilla bean
- 100 g whipping cream
- 1 ripe Mango
- 2 tbsp lemon juice
- 1 tbsp sugar
- raspberries
- Lemon balm
Instructions
-
1.
Soak gelatin in cold water, separate the egg. Split the vanilla bean lengthwise and scrape out the seeds. Mix quark, yolk, lemon juice, vanilla seed, and 1 tbsp sugar. Dissolve the gelatin in a small pot over gentle heat until liquid, fold into the quark mixture, and chill.
-
2.
When the mixture starts to set, whip egg white and cream until stiff peaks form, fold into the mixture, and refrigerate for 3 hours.
-
3.
Peel the mango and slice very thinly off the stone, catching the juice. Set aside half of the flesh; blend the remaining flesh with the juice, 1 tbsp water, and lemon juice, strain through a sieve, and sweeten to taste.
-
4.
For serving, spread the mango sauce on a plate, arrange the mango slices decoratively. Shape the quark mousse into small nests with two spoons and place them on the mango sauce. Garnish with lemon balm and raspberries.
