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Chilled Mango & Peach Soup Recipe | |
Dessert | |
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Ingredients:
Soup5 Yellow peaches 200 g Sugar 500 ml Water 2 Mangoes, peeled and sliced
Directions:
Prepare soup by blanching peaches and removing skin. Place mangoes, peaches into saucepan with water, sugar, lemon juice and cook until tender. Drain well and remove kernel from peaches. Liquidize the flesh. Adjust the consistency of the soup by adding cooking liquer through a fine sieve.Ice-cream 350 ml Coconut milk 5 Egg yolks 25 ml Malibu 220 g Mascarpone 40 g Sugar Boil the coconut milk. Whisk the egg yolks and sugar till well combined and the mixture becomes off white colour. Pour the hot milk onto the egg mixture slowly incorporating. Return the mixture back to the stove on a low heat. Make sure the mixture doesn't boil. A custard has now been made. Add mascarpone, cool and add Malibu. Freeze. To Serve Place chilled soup into soup bowl. Add julienne of fresh peach. Place a ball of ice cream in the centre and garnish with fresh raspberries, mint and icing sugar. | |