Mangoschnitte

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Ingredients for 1205 g
  • 350 g QimiQ Whip Pastry Cream, chilled
  • 300 g Mango puree
  • 250 g Cream 36 % fat
  • 100 g Sugar
  • 15 g Gelatine
  • 40 g Water
  • 150 g Chocolate sponge base
Method
1.
Lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
2.
Add the mango puree, cream and sugar and continue to whip for 1-1,5 minutes. (For larger quantities, whip for 3-4 minutes).
3.
Dissolve the soaked gelatine in 60°C warm water and fold quickly into the mixture.
4.
Place the sponge base into a baking frame and spread with the cream. Chill well.
5.
Portion and decorate as required.