Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.