Mango Woodruff Ragout in the Spring Hippe

For the mango woodruff ragout, dice the mango. Pluck off the woodruff leaves, dry them and chop them in a hand blender. Sauté the ingredients in a frying pan until there is no liquid left in the pan. Cool to room temperature.

For the curd filling, drain the low-fat curd and mix with the whipped cream. Sift the powdered sugar over it and mix with the grated zest of the lemon.

For the mixture of hips, crush the marzipan and gradually work it with the egg whites until smooth. Gradually add the remaining ingredients and mix well. Cover a baking tray with baking parchment. Brush the mixture thinly with a cut template and bake quickly in a heated oven at 190 degrees Celsius. Remove the dough from the tray while it is still hot and shape it on the spot.

To finish, fill the curd mixture into the buns and evenly spread the mango and woodruff ragout on top. Garnish with fresh woodruff.

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Tip: Always use aromatic spices to enhance your dishes!

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