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  APRICOT MANGO
 COCONUT STICKY RICE

Gateau de crepes with Mango Sauce

Mango Sticky Rice

Mango Tart & Basil Ice cream

Mango Upside Down Cake

   
| The Rice | Mango fruit | Mango Sorbet | Extras |
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 The RICE
 

     INGREDIENTS

-          3 cups sweet rice

-          ½ cup Sugar

-          2 ½ cup Coconut Milk

-     1 tbsp Salt

MISE EN PLACE

Soake for a day in cold water

Combine coconut milk, sugar and salt and reserve


 
     TO MAKE

Steam the rice in a cheese cloth until cook (10 to 12 minutes) and take off

Warm up the milk to dissolve the sugar

Mix together with the rice in abowl, add the salt and cover until needed

Keep warm on top of oven during service

This needs to be repeated every 30 to 40 minutes

This means “don’t make more than needed”

 MANGO FRUIT 

2 portions per fruit

 A & B

     +

2 portions Tasting

  C & D

Cut the mango as it shows belows.

Slice it quite thinly and by pushing down with the palm, create a fan.

Sprinkle some sugar atop the sliced fruit and caramelize it  using a blow torch or under the salamander.

 

DESSINS/Mango_2.jpg  DESSINS/Mango_1.jpg

 DESSINS/mango_3.jpg

 MANGO SORBET  

- 1 kg of The Leftover around the pit & the complement of mango puree

- 2 fresh lime juice

- 100 gm (more or less) or sorbet Syrup

 Combine all the ingredients and freeze in ice cream maker

 
 EXTRAS 

     Crispy Rice 

 Caramelize in a pan with butter and sugar until golden brown and crisp

 
       and

 

-          BAMBOO LEAF

-          Reduced coconut milk

 
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