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Gratin Of Raspberry And Mango With Almond Cream

Deel op Facebook Print Recipe

Ingredients

  • 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

Instructions

  • 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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Course; Dessert / Fruit / Sauce
Cuisine; Austria / European