Summary

Ingredients

• 300 ml milk
• 1 lemon (s), untreated
• 1 vanilla pod (s)
• 2 teaspoons, leveled cinnamon
• 50 grams sugar
• 3 sheets gelatin, white
• 100 ml cream
• 1 mango (s), ripe
• 5 tablespoon orange juice, freshly squeezed

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Instructions

1. Put the milk in a saucepan. Wash the lemon and thinly peel the peel of half a lemon with a peeler. Slit the vanilla pod lengthways and scrape out the pulp. Add the lemon peel, vanilla pulp and pod, cinnamon and sugar to the milk. Soak the gelatine in cold water.
2. Slowly bring the cinnamon milk to the boil while stirring, then set the saucepan aside and remove the vanilla pod. Squeeze out the gelatine and add it to the hot cinnamon milk. Stir and let cool in a cold water bath. Whip the cream until stiff. As soon as the cinnamon milk mass begins to gel, stir vigorously again, carefully fold in the cream and pour the cream into molds rinsed with cold water. Place in the refrigerator for at least 3 hours.
3. In the meantime, peel the mango and cut the meat off the stone. Puree 2/3 of the pulp with orange juice. Cut the remaining pulp into wedges and cubes.
4. Briefly place the molds in hot water, carefully loosen the edge with a knife and turn the cream onto a dessert plate. Serve with mango sauce, cubes and wedges.