Ginger snaps - Antoinette Schaaphuizen, Netherlands

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Ingredients for 4 persons:

  • 3 white leaves of gelatine and 2 red leaves of gelatine
  • 3 large mellow mango’s
  • 1 dl. Bulgarian yoghurt
  • 2 dl. whipping cream
  • 1 dl. gin
  • a shot of lemon juice
  • 3 tablespoon sugar
  • 1 dl. water
  • 75 g sugar
  • A dash of salt and a dash of white pepper
  • 1 tablespoon of leaf tarragon
  • 12 ginger snaps
  • Raspberries
  • Mellow leaves of citron-balm
  • 100 g soft  brown sugar
  • 40 g soft butter
  • 25 g granulated sugar
  • 50 g flour
  • a dash of ground cinnamon
  • 75 g grazed hazelnut or almond, cut in large pieces
  • 2 baking sheets with baking paper

Preparation:

  1. Soak the leaf gelatine in cold water. Peel 2 mango’s, cut them in half and then into fairly large cubes. Boil the mango pieces for 5 minutes with water, sugar, salt and pepper. Puree the mix. Dissolve the leaf gelatine in the heated citron gin and mix with the mango puree. Rub the leaf tarragon. Mix the tarragon and the yoghurt with the mango puree. Whip the cream. Mix the cream with the mango puree as soon as the puree starts to starch.
  2. Put the mango mass in a piping bag with a large long mouth. Put the piping bag for 1 hour in the fridge.
  3. Peel the third mango, cut it in half and then into small cubes. Powder 4 plates with soft sugar and put a ginger snap at each plate. Spray half of the mango puree on the ginger snaps and cover with another snap. Add a final layer of mango mass and top off with the last ginger snap. Dust with soft sugar and put a leave of citron-balm on top. Arrange the mango cubes and raspberries fanciful around the mango towers.