Mango Vanilla Terrine

Separate the mangoes from the peel. Cut the pulp from the stone by cutting off one half of the fruit at the beginning, then the other half about 1 cm from the center, parallel to the stone. Cut the mango halves into small pieces. Place in a container. Mix with juice of one lemon and sugar.

Soak the gelatin in tap water. Line a coated cake or tureen pan with plastic wrap, the best way to do this is to wet the wrap with tap water so it sticks neatly to the edge of the pan.

Mix the vanilla, yogurt, vanilla sugar and fine sugar extract. Dissolve the collapsed gelatin, dripping wet, in a small pan on the lowest setting. Remove from the heat. Add half the yogurt cream by the spoonful, then fold this mixture into the remaining yogurt mixture. Refrigerate until the cream begins to gel along the edge.

Meanwhile, spread the bottom of the prepared mold decoratively with mango slices.

Whip the cream until stiff. Stir into the slightly gelling yogurt cream. Pour half of the cream into the mold. Leave to cool for about 10 minutes.

Now place a layer of mango slices on top of the vanilla cream, leaving a small margin on the sides. Pour the remaining cream on top. Leave the tureen to cool for at least 3 hours.

In the meantime, finely mash the remaining mango slices together with the marinade liquid. Add to taste

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