Outdated browser

You are using an outdated Internet Explorer (IE) browser. In order for the website to be displayed correctly, you need at least IE 9.


Download Internet Explore

HUG Choco-Tartelettes Carré 7 cm

Mango and passion fruit mousse, crème fraîche sorbet and dark chocolate

Recipe by André Katzorrek, Finalist Creativ Contest 2005

About recipe specification

HUG products used

 

 

Recipe for 10 persons

Mango-Passionsfrucht-Mousse, Crème fraîche Sorbet und Zartbitter Recipe for 10 Choco-Tartelettes Square 7 cm

  • Ingredients
  • 100 g mango pulp
  • 100 g passion fruit pulp
  • 100 g natural yoghurt
  • 50 g sugar
  • 6 leaves gelatine
  • 300 g cream
  • 200 g crème fraîche
  • 90 g sugar syrup 1:1
  • 15 g sorbitol
  • salt, vanilla, lemons

 

  • Zubereitung
  •  
  • Heat the passion fruit pulp with the sugar until the sugar has completely dissolved.
  • Add the soaked gelatine and dissolve, stir in the mango puree and yoghurt until smooth, then carefully fold in the whipped cream.
  • Spread evenly into a square dish, 3.5 cm high.
  • Leave to cool.
  • Boil equal quantities of sugar and water beforehand and then leave to cool.
  • Stir crème fraîche with a pinch of salt, the seeds from a vanilla pod, and a little lemon zest until smooth, stir in cold sugar syrup and sorbitol.
  • Freeze the mixture in an icecream machine, or use a Pacojet processor.
  • Cut the mousse into squares and place in the Tartelettes.
  • Garnish each Tartelette with dark chocolate and a scoop of ice cream. 

HUG uses cookies to optimize the design and continuous improvement of its website. If you continue to surf the site, you agree to the use of cookies. More information