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🍰 Aromatic Ginger Cream with Mango

250 kcal · 30 min · 4 servings

Ingredients

• 1 stalk lemongrass
• 10 g ginger (1 piece)
• 2 unsprayed lime leaves
• 500 ml milk (1.5% fat)
• 4 egg yolks
• 50 g cane sugar
• 20 g cornstarch (1 tbsp)
• 4 sheets white gelatin
• 300 g small mango (1 small mango)
• 2 tsp black sesame seeds

Instructions

1. 1. Thoroughly wash the lemongrass.
2. 2. Split the lemongrass lengthwise into two halves using a knife.
3. 3. Peel the ginger.
4. 4. Slice the ginger into thin rounds.
5. 5. Rinse the lime leaves.
6. 6. Tear the lime leaves slightly to release their aroma.
7. 7. Place the lemongrass, ginger, lime leaves, and milk into a pot.
8. 8. Bring the mixture to a boil on the stove.
9. 9. Remove the pot from the heat.
10. 10. Let the mixture steep for 30 minutes.
11. 11. Separate the eggs.
12. 12. Use the egg whites for another purpose.
13. 13. Whisk the egg yolks with the cane sugar until frothy.
14. 14. Use the whisk attachments of your hand mixer for this.
15. 15. Sift the cornstarch through a fine tea strainer.
16. 16. Stir the sifted cornstarch into the egg yolk mixture.
17. 17. Pour the ginger milk through a fine sieve.
18. 18. Stir the strained ginger milk into the cream.
19. 19. Return the entire mixture to the pot.
20. 20. Heat the mixture while stirring constantly.
21. 21. Let the cream come to a brief boil.
22. 22. Remove the pot from the heat.
23. 23. Soak the gelatin in a small bowl with cold water.
24. 24. Squeeze the soaked gelatin.
25. 25. Dissolve the gelatin into the warm cream while stirring.
26. 26. Press the cream through a fine sieve into a clean bowl.
27. 27. Allow the cream to cool down.
28. 28. Fill four molds or glasses with the cream.
29. 29. Place the molds in the refrigerator for at least 2 hours.
30. 30. Peel the mango.
31. 31. Slice the flesh off the pit.
32. 32. Puree the mango flesh finely using a hand blender.
33. 33. Chill the mango puree as well.
34. 34. Dip the molds briefly into hot water.
35. 35. Run a sharp knife along the edges of the molds.
36. 36. Turn out the ginger creams onto plates.
37. 37. Garnish the creams with the mango puree.
38. 38. Sprinkle sesame seeds over the desserts.
39. 39. Serve the dishes.

Nutrition per serving

• kcal: 250
• Protein: 10 g · Fett/Fat: 10 g · Carbs: 29 g