Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Crumble
Cream
Utensils
2 glasses (each approx. 200 ml)
How it's done
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Crumble
In a bowl, mix the flour and all the ingredients up to and including the lemon, add the butter and rub by hand to form a crumbly mixture. Transfer the crumble to a baking tray lined with baking paper.
Bake for approx. 10 mins. in the centre of an oven preheated to 180°C. Remove and leave to cool.
Cream
Bring the sugar, water, ginger and lemon balm to the boil in a pan, steep for approx. 10 mins., pour through a sieve. Add the mango and lemon juice, leave to steep for approx. 10 mins. Stir the crème fraîche with the lemon marmalade. Fold in the cream.
| Serve: | Spoon half the crème into the glasses, top with the diced mango, then the rest of the crème and, finally, the crumble. Garnish with the lemon balm leaves. |
|---|
How-tos
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