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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
For 8 ramekins, approx. 200 ml each, rinsed with cold water
How it's done
Puree the mangoes with the icing sugar and lemon juice, fold in the meringues and whipped cream. Pour the mango mixture into the prepared ramekins and freeze for approx. 2 hrs.
Whip the cream and meringues together until stiff, spoon into a piping bag with a smooth nozzle (approx. 11 mm diameter). Pipe the cream in a decorative pattern over the mango ice cream and return to the freezer for approx. 2 hrs.
refrigerate the tartlets for approx. 15 mins before serving. Sprinkle the pistachios over the top.
|Prepare:||Prepare the Vacherin tartlets approx. 1 week in advance.|
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