Vanilla Mango Cream

Ingredients

• 250 ml milk
• 120 g sugar
• 1 Vanilla bean
• 250 ml Whipping Cream
• 3 egg yolks
• 6 sheets white gelatin
• 1 Mango
• 1 tbsp honey
• 1 tbsp Lemon Juice
• 2 sheets gelatin
• 2 tbsp Orange juice

Instructions

1. 1.

   For the mango sauce, peel the mango, remove the pit and dice.

2. 2.

   Soak gelatin in cold water.

3. 3.

   Puree fruit flesh with honey and lemon juice. Squeeze out gelatin well and warm it with orange juice until dissolved. Stir in pureed mango and fill a pastry bag. Turn over dessert glasses and spray sauce strips along the rim. Place glasses in the fridge until the mango sauce slightly thickens.

4. 4.

   For the vanilla cream, whisk milk with the vanilla bean and scraped seeds, bring to boil, remove from heat, let cool.

5. 5.

   Beat egg yolks with sugar on high speed of a hand mixer until creamy. Slowly pour warm milk into yolk mixture, return everything to pot and whisk over low flame to form a sauce (rose), do not cook. Strain through fine sieve and stir in squeezed gelatin. Whip cream stiffly and fold in as soon as the milk mixture starts to gel. Pour cream into glasses and chill for about 4 hours.