Dessert fees to accompany the legendary Limoncello, that way both hands are busy!
Ingredients to 5 small foam
2 ripe mangoes
3 eggs
15 cl
light cream juice of 1 lemon
2 sheets of gelatin
100 g white chocolate pastry
peel and chop the mangoes, add lemon juice to prevent blackening of the fruit. With a supermix puree, pressed for and to increase the amount you can also use frozen mangoes ... but c is less fresh.
during this time, thanks to a magic whip, whisk, whites, and in another jar, sugar and yolks.
Mix yolks with sugar, mango, add 15 cl of light cream and melted white chocolate in a bain-marie.
in a pan of cold water to soak 5 minutes the 2 sheets of gelatin in a little water, then put them in a double boiler, add the dissolved once all the preparation.
Finally you can slowly add the egg whites, mix homogeneously.
You can either put everything in a beautiful bowl, fill glasses or cups.
Refrigerate for 4-5h
Limoncello and exit the same time!
Good evening!
3 eggs
3 tablespoons of sugar cane
15 cl
light cream juice of 1 lemon
2 sheets of gelatin
100 g white chocolate pastry
peel and chop the mangoes, add lemon juice to prevent blackening of the fruit. With a supermix puree, pressed for and to increase the amount you can also use frozen mangoes ... but c is less fresh.
during this time, thanks to a magic whip, whisk, whites, and in another jar, sugar and yolks.
Mix yolks with sugar, mango, add 15 cl of light cream and melted white chocolate in a bain-marie.
in a pan of cold water to soak 5 minutes the 2 sheets of gelatin in a little water, then put them in a double boiler, add the dissolved once all the preparation.
Finally you can slowly add the egg whites, mix homogeneously.
You can either put everything in a beautiful bowl, fill glasses or cups.
Refrigerate for 4-5h
Limoncello and exit the same time!
Good evening!
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