Mother’s Day Ice Cream Cake on Mango Puree

For the Mother’s Day Ice Cream Cake on Mango Puree, wash 8 strawberries, drain, remove the green and puree.

Wash twelve strawberries, drain, cut in half with the greens.

Melt cooking chocolate over hot water bath, dip the halved strawberries with the top into the cooking chocolate, place on a baking paper or grid.

Beat egg yolks with sugar over hot water bath until creamy, then chill in an ice cream bowl.

Stir in the strawberry puree, as well as the vanilla pulp, stir in the whipped cream, fill to the brim in 4 heart-shaped molds and place in the freezer for 3-4 hours – or possibly best overnight.

Peel the mango, cut the flesh from the core, puree finely and spread as a mirror on 4 plates.

Turn out the ice cream parfaits, place each in the center of the plate, brush with the remaining chocolate. Place the prepared strawberries all around and place a marzipan rose with two marzipan leaves on each.

Serve the Mother’s Day ice cream cake on mango puree.

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