Exotic Mango-Lime Cream

The easiest way to peel a ripe mango is to quickly peel it first with a vegetable peeler.

Roll the lime on the work surface with your hand before juicing to release more juice.

For an extra smooth cream, press the mango purée through a fine sieve.

Whisk the quark briefly until smooth before adding it to make the cream more even.

Make sure the gelatin is completely covered so it can swell evenly.

Do not let the gelatin boil, otherwise it can lose its gelling power.

First stir 2–3 tbsp of cream into the gelatin (to equalize the temperature), then add it to the rest of the cream to avoid lumps.

When the cream becomes slightly thicker at the edges, it's the right time to fold in the whipped cream.

Cold cream and a chilled bowl help it whip faster.

Fold in using a spatula with large motions to keep the cream airy.

Using a piping bag makes filling the glasses neat and easy.

Well chilled, the cream can also be prepared the day before.

Add the garnish just before serving so it stays fresh and aromatic.