for 6 pieces

Blancmanges

5 dl	milk
100 g	marzipan (almond mixture)
50 g	sugar
5 leaf	gelatine, immersed in cold water for approx. 5 mins., drained
2 dl	full cream

Mango sauce

1	mango, cut into pieces
2 tbsp	liquid honey
1 tbsp	lemon juice

How it's done

Blancmanges

Boil the milk with the almond mixture and sugar. Remove the pan from the heat. Stir in the gelatine, pour through a sieve into a bowl, add the cream, stir. Transfer the mixture to the prepared ramekins, leave to cool, cover and chill for approx. 4 hrs.

Mango sauce

Purée the mango together with the honey and lemon juice.

Carefully separate the blancmanges from the rim of the mould using the tip of a knife, briefly dip the mould into hot water, then turn out onto a plate. Drizzle the sauce alongside.

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