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THEGUITARCHEF
Easter bavarois
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Ingredients
Directions
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Make sure that the Greek yogurt is at room temperature. Soak the gelatine leaves for 10 minutes in a bowl of cold water. Drain the mango disks and collect the moisture. Dab the mango slices dry with kitchen paper. Puree the mango in the food processor to a smooth sauce. Heat three tablespoons of mango powder in a saucepan. Remove the pan from the heat, squeeze out the leaves of gelatine and dissolve them in the warm juice while stirring.
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Mix in a bowl the Greek yogurt with the mashed mango and lawyer and stir in the gelatin mixture. Leave the mango yoghurt for about 10 minutes until the mixture becomes gelatinous.
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Peel the mango with a peeler just before serving and cut the flesh into slices of the kernel. Cut the slices into cubes. Remove the crowns from the strawberries. Turn the Bavarois on a flat dish and spread the mango and strawberries around it.
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Nutrition
515Calories
Fat45% DV29g
Protein22% DV11g
Carbs15% DV44g
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