Ingredients for 4 glasses with appr. 300 ml each
4 gelatine leaves
400 ml of milk
400 ml of cream
1 vanilla stick
40 g of sugar
100 g Niederegger nut nougat
100 g Niederegger baking marzipan
1 ripe mango (400 g)
2 tbsp lemon juice
1 teaspoon brown sugar
10 mint leaves
Put the gelatine in cold water and soak for about 10 minutes. Pre-cool the glasses during this time. Pour milk with 200 ml of cream into a saucepan and bring to a boil. Add the vanilla pod and the pulp you scraped out and let it simmer for about 10 minutes at a low heat, then remove the vanilla pod. Stir in sugar. Squeeze out the gelatine and dissolve it in the hot cream milk. (Don't let it boil anymore!)
Pour half of the hot cream milk into a mixing bowl and dissolve the dark nougat in it, then chill. Cut the marzipan mixture into cubes and add to the other half of the hot cream milk. Mix with a hand blender and dissolve the marzipan mixture in it. Put in a cool place.
Stir both creams occasionally while cooling. Whip the cream until stiff. As soon as the creams start to gel, add half of the whipped cream to each of the creams. Divide the white and dark mousse into the glasses and marble. Chill the glasses for at least 6 hours.
Mix the sliced mango with lemon juice, brown sugar and mint leaves and spread on the mousse.