Gratin Of Raspberry And Mango With Almond Cream
Ingrediënten
- 1 Mango fully ripe
- About 14 oz 400 g Raspberries
- 1 tsp Confectioner’s sugar
- Some lemon juice
- For the Almond Cream
- 4 Egg yolks ⅓ cup 80 g Sugar
- 3 oz 80 g Quark
- 3 tbsp Almond milk reduced milk with almonds soaked in it for ½ a day, can be replaced with heavy cream flavored with almond oil
- Several drops of bitter almond oil
- 4 Egg whites
- ⅓ cup 80 g Granulated sugar for the egg whites
- 1¼ cups 300 ml Whipped cream
Instructies
- 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.
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