LILAH-Cotta with Mango Jelly



  • 125 ml LILAH

  • 200 ml Cream

  • 100 ml Milk

  • 125 g Mascarpone

  • 50 g Sugar

  • 2,5 ml Vanilla extract

  • 3 Sheets of gelatin (or agar-agar)

  1. Put in a saucepan LILAH, cream, milk, mascarpone, sugar and vanilla extract. Let cook while stirring constantly. Then simmer half covered for 15 min. at low temperature. Soak the gelatin in cold water.

  2. Remove the preparation from the fire. Stir in drained gelatine leaves and stir until dissolved.

  3. Rinse 6 jars of 100 ml with cold water and fill them with the preparation. Close lids and refrigerate for at least 4 hours.


Mango Jelly

  • ½ Mango (fully ripe)

  • 30 g Icing sugar

  • ½ Lime juice

  • Pomegranate seeds for garnish

  1. Peel the mango and cut into pieces. Puree with sugar and lime juice, then sieve finely.

  2. Garnish the cooled LILAH-Cotta jars with the Jelly and decorate with pomegranate seeds.

© 2017 Fusion Drinks GmbH

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