Tea-Sake Mousse

1. squeeze the limes. Stir sake with 4 tbsp powdered sugar, heat until sugar is dissolved. Remove from heat, let tea dissolve in it and mix in half of the lime juice. Cool.

2. mix whipped cream with crème fraîche, tea syrup and 1 pinch wasabi paste (the mousse should taste slightly spicy), whip until as stiff as possible. Cover and chill in the refrigerator for 1 hour.

Peel the mango. Cut flesh down the right and left sides along the stone and cut into wedges. Stir remaining lime juice with remaining powdered sugar. Marinate mango slices in it.

Remove mango slices from marinade and drain. Foam butter in a frying pan and caramelize the mango slices on each side.

Keep warm. Let the marinade bubble up in the frying pan. 5.

With the help of a tablespoon, make dumplings of the mousse and place on plates. Garnish with mangos and drizzle with the marinade from the roasting pan. Dust with powdered sugar if desired and garnish with mint and caramel. Serve immediately.

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