Mango Pot with Yellow Bell Pepper

You simply must try this dessert!

Details

  • Preparation Time: 80 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Nut crumble

  • 75 g Flour, Whole wheat

  • 100 g Walnuts

  • 50 g Butter, unsalted

  • 165 g Sugar, brown

  • 1 piece Mango, fresh

  • pieces Mint

Paprika cream

  • pieces Bell pepper, yellow, fresh

  • 2.5 dl Juice, orange

  • 4 g Gelatin powder, unsweetened

  • 100 ml Sweet cream

Rikotina krema

  • 100 g Cheese, ricotta

  • 100 ml Sweet cream

  • pieces Juice, lemon

  • 15 g Powdered sugar

tea jelly

  • 2 dl Water

  • 1 piece Tea, cooked

  • 1 teaspoon Sugar, white

  • 4 g Gelatin powder, unsweetened

Steps

  1. Walnut Crumble: Mix flour, sugar, ground walnuts, and butter in a planetary mixer. When we get a crumb-like mixture, stop mixing. Then, shape the crumbles with your fingers (see tips) and place them on a baking tray lined with baking paper. Bake the biscuits in the oven, preheated to 160 degrees Celsius, for 10 minutes, until they turn golden brown. Let the biscuits cool on the baking tray.

  2. Bell Pepper Cream: First, wash and clean the bell peppers (remove the stems and seeds). Chop them in a food processor into a puree. Mix the puree with 4/5 of the orange juice. Soak the gelatin leaves in cold water to soften them. Whip the sweet cream into a soft cream that should not be too stiff (or runny). Heat the remaining orange juice in a cup and mix in the squeezed gelatin leaves. Heat until the gelatin dissolves, stirring constantly to prevent burning. Mix the gelatin juice into the bell pepper puree, then fold in the whipped cream. Store the cream in the refrigerator to set and cool.

  3. Tea Jelly: First, boil water and sweeten it with sugar. Add a tea bag and let it steep for a few minutes to release the aroma. Remove the tea bag and mix in the soaked gelatin. Stir well until the gelatin dissolves. Pour the liquid into a shallow baking dish and place it in the refrigerator to set and cool.

  4. Ricotta Cream: Mix ricotta, cream, powdered sugar, and lemon juice well to create a fresh and neutral cream. Store the prepared cream in the refrigerator.

  5. Peel the mango and remove the pit. Cut the flesh into approximately 0.5 cm cubes. Cut the set tea jelly into 1 cm cubes. Prepare the glasses in which you will serve the dessert. First, cover the bottom of the glasses with the walnut crumble. Then add a layer of bell pepper cream about 1 cm thick. Place the tea jelly cubes and mango cubes on top of the cream. Fill the glasses almost to the top with the ricotta cream. Garnish the dessert with fresh mint leaves.

Nutrition Information (Per 100g)

  • Calories: 215.63 kcal
  • Fat: 10.68 g
    • Saturated Fat: 3.53 g
  • Carbohydrates: 26.78 g
    • Sugars: 18.28 g
  • Protein: 4.07 g
  • Fiber: 1.27 g

Advice

The crumble is a biscuit of irregular shapes that we crumble between our fingers.