Kambly Butterfly au Chocolat with Mango Cream
Preparation in 30 minutes
Ingredients
For 4 people
1 box Kambly Butterfly au Chocolat
1 ripe mango (approx. 250 g mango puree)
Approx. 100 ml double cream
3 tablespoons of icing sugar (or to taste)
8 g agar agar
1 tablespoon hot water
Mint to decorate
Preparation: 30 minutes
Cooling time: at least 1 hour
Preparation
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Puree the mango flesh with the sugar in a blender.
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Stir the agar agar into the hot water and mix with the mango puree.
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Beat the cream until stiff and mix with the mango puree.
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Put half of the Butterfly au Chocolat into 4 small dessert bowls and cover with the crème.
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Cover the cream with another layer of Butterfly au Chocolat and spread the remaining cream on top. Chill for at least one hour.
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Decorate with mint.