Mango and Vacherin cheese tartlets


Total time: 4hr 25m
Preparation Time: 25m

Servings
For 8 piece


Nutritional Information

Contains 262 Kcal, 2g Protein, 30g Carbohydrates, 14g Fat


Ingredients

  • Ice cream
  • 50 g icing sugar
  • 1 dl full cream, whipped until stiff
  • 2 mangoes (approx. 400 g each), cut into pieces
  • 70 g meringue nests, crumbled
  • 1 tbsp lemon juice
  • Decoration
  • 2 dl full cream
  • 30 g meringue nests, crumbled
  • To serve,
  • 2 tbsp chopped pistachios
  • Utensils
  • For 8 ramekins, approx. 200 ml each, rinsed with cold water

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Instructions

  • Ice cream

    Puree the mangoes with the icing sugar and lemon juice, fold in the meringues and whipped cream. Pour the mango mixture into the prepared ramekins and freeze for approx. 2 hrs.
  • Decoration

    Whip the cream and meringues together until stiff, spoon into a piping bag with a smooth nozzle (approx. 11 mm diameter). Pipe the cream in a decorative pattern over the mango ice cream and return to the freezer for approx. 2 hrs.
  • To serve,

    refrigerate the tartlets for approx. 15 mins before serving. Sprinkle the pistachios over the top.
  • Prepare:

    Prepare the Vacherin tartlets approx. 1 week in advance.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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