Tonka Bean Yogurt with Coconut Mango Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g yourt
- 200 g crème fraîche
- 250 ml whipped cream
- 2 tablespoon vanilla sugar
- 1 tonka bean, finely grated
- 2 sheets gelatin
- 1 mango (s)
- 50 ml coconut syrup
- 2 tablespoon orange liqueur
- 4 physalis, for decoration
Print Recipe
Pin Recipe Instructions
- Mix the yoghurt with creme fraiche, the grated tonka bean and the vanilla sugar to a smooth cream.
- Soak the gelatine in a little water and let it swell. Whip the cream.
- Dissolve the swollen gelatin and stir into the cream. Then pull the cream into the cream, distribute the mixture between glasses and refrigerate for about 3 hours.
- Peel the mango and cut the flesh into small cubes. Pour the orange liqueur and coconut syrup over them.
- To serve, place the mango salad on top of the tonka bean cream and decorate each glass with a physalis.
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