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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. 

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