Ingredients
- Soup
- 5 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.
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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Chilled Mango & Peach Soup