Ingredients
Chiboust 125 ml Lemon Juice 125 ml Cream 35% 20 g Potatoes starch 8 g Gelatine leaves soften in cold water 6 egg yolks Italian Meringue 125 g caster sugar 75g toffee, 50g meringue 50 ml Water 5 egg whites 2 ripe, firm mangos Extra caster sugar to caramelise mango Butter to caramelise butter 2 teaspoons Dark Rum icing sugar to gratinate chiboust Pineapple coulis 110 ml pineapple juice 10 ml Lemon Juice Cornflour to thicken Blackcurrant Sorbet 525 ml Water 570 g caster sugar 2 g stabiliser 1.2 L blackcurrant pulpDescription
ChiboustPeel And Seed Mangoes And Dice Into Large Pieces. Caramelise With Sugar And Butter And Finish With Rum. Keep Aside In Refrigerator. Bring Lemon Juice And Cream To The Boil, Reduce Heat And Then Add Corn Starch. Cook Over A Low Heat Until The Mixtu
LifeStyle FOOD
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