Preparation

1

Step 1

Let the gelatine soak in a bowl of cold water for 5 – 10 minutes. Cut the mango lengthways into three parts. Remove the flesh from the two outer parts with a tablespoon. Remove the skin from the centre piece with the core inside with a knife, then press the stone onto the work surface and use the knife to scrape off the pulp or juice, yielding a total of around 300 g. Cut the pulp into small pieces.

2

Step 2

For the bottom layer of fruit, puree half of the mango pieces with 75 ml passion fruit juice and 1 tbsp elderberry syrup. Heat the mango puree in a pot. Squeeze out two sheets of gelatine and dissolve in them. As soon as the gelatine has dissolved, distribute the puree among the prepared jars (e.g. WECK 200 ml tapered jars). Place in the fridge for about 30 minutes. For the cream, whip the cream until stiff with the whisk of the hand mixer. Heat the remaining passion fruit juice in a pot, squeeze out the remaining leaves of gelatine and dissolve them in it. Remove the pot from the heat, let the juice cool briefly, then add it to the cream. Fold in the remaining mango pieces, buttermilk, lemon zest and elderberry syrup and stir everything together. Divide between the jars and refrigerate overnight.

3

Step 3

The next day, preheat the oven to 180° C (gas mark 2 – 2 ½). To make the crumble, mix the flour, butter and sugar and spread the crumbled dough onto a baking tray lined with baking paper. Bake for about 15 – 20 minutes. Remove and let cool slightly. Divide over the desserts before serving.

For the recipe, you'll need:

Ingredients

Portions

5

Food

  • 5.0 sheets White gelatine
  • 1.0 ripe Mango
  • 125.0 ml Passion fruit juice
  • 7.0 tbsp Elderberry syrup
  • 180.0 g Cream
  • 125.0 ml Buttermilk
  • 0.5 A little organic lemon zest
  • 150.0 g Flour
  • 75.0 g Cold butter
  • 75.0 g Sugar