Beat egg yolks, 100 g sugar, white wine and juice of one lemon over steam. Gelatin soaked in water, melt in a little hot water, add to the yolk mixture form. Whip over iced water until cooled.
Whip egg whites with sugar until stiff, fold into yolk mixture. Pour into a large enough bowl and refrigerate for 3 hours.
Remove the skin from the mangos. Cut half of a mango into 3 mm cubes. Remove the remaining pulp from the pit. Whisk in a blender cup with juice of one lemon to make a puree.
Arrange a mango puree mirror on plates. Use a tablespoon to cut out dumplings from the lemon cream and place them on the mango puree. Garnish with pistachios and mint.
multifaceted white wine : source : from Orf-fresh cooked Fr