(4 servings)
| Peel one mango. |  |
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Cut away the pulp from the pit. |
| Blend the mango pieces with 200 millilitres of buttermilk. |  |
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Whip 200 millilitres of cream and add the mango buttermilk, 200 grams of yoghurt and two tablespoon of vanilla sugar. Freeze the mixture for 60 minutes in your freezer or in an ice cream maker. |
| Serve with 250 grams of raspberries and 4 tablespoons of honey. |  |
(2 servings)
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Cook 250 grams of pasta in boiling water for the recommended cooking time. In a pan with two tablespoon of vegetable oil cook one peeled and diced onion translucent. Wash one hokkaido, half it and remove the seeds with a spoon, then dice it. Add the pumpkin pieces to the onion and stir-fry them. |
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Add 250 grams of frozen spinach and let it defrost. Spice with nutmeg, salt and pepper. Drain the pasta and put it on plates together with the vegetables and drizzle with 150 grams of diced feta cheese and two tablespoons of sesame. |
(2 servings)
| In a bain-marie melt 100 grams of white chocolate and add 150 grams of yoghurt. |  |
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Layer the cream together with 200 grams of blueberries in dessert glasses. |