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Bereiding vossenbessen/room-vul-
ling
Klop de room met de vanillesuiker stijf.
Verdeel de vossenbessen over de bis-
cuitplaat. Verdeel de room erover. Rol
de biscuitplaat vanaf de lange kant op
en zet deze tot gebruik koel weg.
Bestrooi de biscuitrol kort voor het ser-
veren met poedersuiker.
Bereiding mango/room-vulling
Pureer de mango's met de sinaasappel-
rasp, suiker en het sinaasappel- en li-
moensap.
Laat de gelatine in koud water weken.
Knijp de gelatine uit en los deze op in
de magnetron op laag vermogen of op
de kookplaat op een lage stand. Laat
de gelatine iets afkoelen.
Voeg wat mangopuree aan de gelatine
toe en roer het om. Voeg de resterende
mangopuree toe en roer het door. Laat
het geheel in de koelkast opstijven.
Klop de room stijf. Als het mangomeng-
sel zo stevig is geworden dat roerspo-
ren goed zichtbaar blijven, spatel er dan
voorzichtig de room door. Laat de crè-
me ca. 30minuten in de koelkast opstij-
ven.
Bestrijk vervolgens de biscuitplaat met
de crème. Rol de biscuitplaat vanaf de
lange kant op en zet deze tot gebruik
koel weg.
Bestrooi de biscuitrol kort voor het ser-
veren met poedersuiker.
37


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