Mango Cream

Cut mango in half, remove stone, gently lift flesh from peel. Keep the peels, they will be used for serving.

Grind half of the pulp, dice the rest. Soak gelatin in cold water.

Separate egg. Beat egg yolks with sugar until creamy, add pureed pulp, season with juice of one lemon and brandy. Allow gelatine to melt dripping wet at low temperature. Stir into egg mixture, refrigerate cream until it begins to gelatinize. Then fold in the beaten egg whites.

Fill mango shells with the cream, top with mango cubes, garnish with whipped cream and roasted pine nuts.

Entrée: Chicken liver with celery puree

Main course: Pork tenderloin with tomato pepper sauce.

Dessert: Mango cream **

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