Summary

Ingredients

• 200 ml cream
• 1 pack cream stabilizer
• 300 g crème fraîche
• 100 g suar
• 3 egg yolks
• 425 g mano puree, canned, available in the Asia shop

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Instructions

1. Beat the cream with the cream stiffener until stiff. Beat the egg yolks with the sugar until foamy, mix in the mango puree and crème fraîche thoroughly. Finally fold in the cream.
2. Put everything in a king cake pan and place in the freezer for 12 hours. Take out of the refrigerator 15 minutes before serving. Cut into slices as desired and serve.