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Crumble, tonka vanilla cream with mango and passion fruit
For the cream:
250 g mascarpone
35 g natural yoghurt
1 tsp vanilla paste
1 tsp vanilla sugar
25 g sugar
Tonka bean to taste
For the crumble:
100 g flour
50 g sugar
50 g butter
For the mango layer:
1 mango
Juice of 1/2 orange
1/2 lime
10 g sugar
2 passion fruits
Preheat the oven to 160 degrees fan.
For the crumble, melt the butter at a low temperature. Mix the flour with the sugar. Pour in the melted butter and work into a crumble with your hands.
Place the crumble on a baking tray lined with baking paper and place in the oven for 15-20 minutes.
For the cream, whisk the mascarpone together with the yoghurt, tonka bean, sugar, vanilla paste and vanilla sugar.
The mixture should remain relatively firm. Then season the cream again with tonka and vanilla. Keep the finished cream in the fridge until ready to use.
For the mango layer, peel the mango and puree very finely with the orange juice, sugar and lime juice.
Place the crumble in a glass and layer first with the cream and then with the mango layer. If you are using a tall glass, you can make several layers. Finally, drizzle the passion fruit over the last layer of mango.
We recommend the Summerwäin Blanc as accompaniment
Find a selection of our wines and crémants in the online shop
and you can also buy all of our wines and crémants in the wine shops:
Remerschen, Wellenstein, Wormeldange, Grevenmacher and Vinocity
