Summary

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

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Instructions

1. Mix the yoghurt with creme fraiche, the grated tonka bean and the vanilla sugar to a smooth cream.
2. Soak the gelatine in a little water and let it swell. Whip the cream.
3. 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.
4. Peel the mango and cut the flesh into small cubes. Pour the orange liqueur and coconut syrup over them.
5. To serve, place the mango salad on top of the tonka bean cream and decorate each glass with a physalis.