Whip the Oldenburger Whipping Cream with the marrow of the vanilla pod and cool it in the fridge. Peel the mango and cut it into oblongs.
Baking the Pancakes
Pour the Oldenburger Fullcream Milk into a mixing bowl. Sift flour, cornstarch and icing sugar into the bowl. Mix until smooth. Add melted Oldenburger Butter and lightly beat the eggs into the mixture. Mix well and sieve into a bowl. Heat up a non-stick frying pan over low heat. Pour a small amount of batter into the pan and swirl quickly to form a very thin round pancake. When small air pockets appear, remove the pancake and place it on a plate to cool (you don’t have to cook the other side). Repeat until the mixture is used up.
Garnishing the Pancakes
Place one pancake on a flat surface. Spoon some whipped Oldenburger Whipping Cream onto the middle of the pancake and place a piece of mango on top. Wrap the filling from all four sides of the pancake to form a pillow-like shape. Place it on a plate with the folded side facing down. Repeat these steps with all pancakes. Place in the fridge for at least 30 minutes.
The Final Touch
Before serving, spread crushed pistachios and icing sugar on top.
02. How firm and stable Whipped Cream turns out, depends on the cream’s fat content. Cream should always be refrigerated well before whipping. If you wish the whipped cream to stay firm even longer, a cream stiffener can be added during whipping.