Gratin Of Raspberry And Mango With Almond Cream

Peel the mango, pit, and cut the meat into cubes.

Press ⅛ of the raspberries through a sieve.

Carefully mix the rest of the raspberries with the mango pieces, confectioner’s sugar, the raspberry purée, and lemon juice, and let marinate.

For the cream, beat egg yolks with sugar until creamy, and mix well with strained quark.

Add the almond milk and bitter almond oil.

Beat the egg whites and granulated sugar to soft peaks and carefully mix with the quark.

Finally, fold in the whipped cream.

Warm the marinated fruit in the oven, place on deep dishes, and cover with almond cream.

Gratinate in the oven at 575 °F (300 °C) or maximum upper heat.