Mango vanilla cream pot with strawberry salad

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
3 4
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 6
  • 1 Vanilla pod
  • 400 g Whipped cream
  • 100 g Sugar
  • 2 sheets white gelatine
  • 1 (approx. 450 g) ripe mango
  • 1 TABLESPOON Lemon juice
  • 2 packages Vanilla sugar
  • 500 g Low-fat curd
  • 500 g Strawberries

Directions

  1. 1

    Cut the vanilla pod lengthwise and scrape out the pulp. Bring the cream, sugar, vanilla pulp and pod to the boil. Simmer at medium heat while stirring for about 10 minutes. Soak gelatine in cold water.

  2. 2

    Peel the mango, cut the flesh off the stone and chop a little smaller. Put 1 tablespoon lemon juice and 1 packet of vanilla sugar into a tall mixing bowl and puree with a hand blender.

  3. 3

    Remove the pot from the stove, remove the vanilla pod. Squeeze 2 sheets of gelatine, dissolve in the warm cream while stirring. First stir 2 tbsp. quark into the vanilla cream. Then stir the cream evenly into the remaining quark.

  4. 4

    Layer cream curd cheese and mango puree alternately in 6 small bowls. Marble the top layer with a fork. Chill for at least 3 hours.

  5. 5

    In the meantime wash, clean and finely dice the strawberries. Mix with 1 sachet of vanilla sugar. Arrange mango vanilla cream pots with some strawberry salad. Add the rest.

Nutrition Facts

KCAL
410 kcal
CARBS
35 g
FATS
22 g
PROTEINS
14 g