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Bereiding veenbessen/room-vulling
Klop de room met de vanillesuiker stijf.
Verdeel de veenbessen over de biscuit-
plaat. Verdeel de room erover. Rol de
biscuitplaat vanaf de lange kant op en
zet ze 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 hem op in
de microgolfoven (op laag vermogen) of
op de kookplaat (op een lage stand).
Laat het een beetje 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 dan
voorzichtig de room eronder. Laat de
crème ongeveer 30minuten in de koel-
kast opstijven.
Bestrijk vervolgens de biscuitplaat met
de crème. Rol de biscuitplaat vanaf de
lange kant op en zet ze tot gebruik koel
weg.
Bestrooi de biscuitrol kort voor het ser-
veren met poedersuiker.
37


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