Gingerbread Cream on Mango Mirror
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 2 hrs 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 150 g chocolate couverture, dark
- 2 egg (s)
- 50 grams sugar
- 0.25 teaspoon ¼ cardamom powder
- 0.25 teaspoon ¼ clove powder
- 0.25 teaspoon ¼ allspice, ground
- 0.5 tablespoon ½ cinnamon powder or
- 1 sachet gingerbread spices instead the 3 spices
- 1 sachet pistachios, small sachet, chopped or coarsely ground
- 150 ml cream
- 150 ml cream for garnish
- 1 mango (approx. 500 g), preferably fly-in mango
- 0.5 ½ kl. Glass white wine, dry or semi-dry (wine tasting glass)
- 2 tablespoon lime juice
- 1 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- For the cream, cut the couverture into small pieces / cubes and melt in a bowl in a warm water bath. Beat eggs, sugar and spices for 10 minutes with the electric hand mixer until frothy. Whip the cream until stiff and chill.
- Stir the dissolved couverture into the egg mixture with a whisk or a spatula. Fold in the cold cream. Chill the mixture for at least 2 hours.
- For the mango sauce, peel the mangoes and cut them from the stone (start cutting on the narrow side). Chop the mango pieces a little. Puree with wine, lime juice and sugar. Then strain the puree through a fine sieve into a bowl.
- Make a mirror with a diameter of approx. 10-16 cm with the mango sauce on the plate. For serving, cut off the gingerbread cream with a hot / warm spoon (2 - 3 spoons or as everyone likes) and place on the mango mirror. Then decorate with whipped cream and chopped pistachio nuts. Or put the gingerbread cream in a portion glass / bowl and serve with mango sauce and decorate with cream and pistachio nuts.
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