Mango and Vacherin cheese tartlets

Mango and Vacherin cheese tartlets

Total: 4 hr 25 Min. | Active: 25 Min.
vegetarian, gluten-free
Nutritional value / piece: 262 kcal
, Fat: 14 g
, Carbohydrate: 30 g
, Protein: 2 g

Ingredients

8 pieces

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

Ice cream

2 mangoes (approx. 400 g each), cut into pieces
50 g icing sugar
1 tbsp lemon juice
70 g meringue nests, crumbled
1 dl full cream, whipped until stiff

Decoration

2 dl full cream
30 g meringue nests, crumbled

To serve,

2 tbsp chopped pistachios
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Utensils

For 8 ramekins, approx. 200 ml each, rinsed with cold water

How it's done

Ice cream

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.

Decoration

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.

To serve,

refrigerate the tartlets for approx. 15 mins before serving. Sprinkle the pistachios over the top.

Good to know
Prepare: Prepare the Vacherin tartlets approx. 1 week in advance.

How-tos

Whipping cream

Whipping cream

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