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 MANGO
 more with Mango

 UPSIDE DOWN CAKE

with Basil Ice cream &

Mango Sauce or Sorbet

Gateau de crepes with Mango Sauce

Mango Sticky Rice

Mango Tart & Basil Ice cream

Mango Upside Down Cake

 

| Cake Batter | Mango | Mango Sorbet | Basil Ice cream |

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 Cake batter:

12 0z.( 340 gm) butter

1# 2oz. (510 gm)  sugar

2 ½ oz. (70 gm) almond flour

4 eggs

11 ½ oz. (325 gm) flour

1 tsp. salt

1 tsp. baking powder

1tsp. baking soda

10 oz. (285 gm) crème fraiche

 Cream the butter and the sugar till fluffy. Add the eggs. Add the dry, and the crème fraiche and mix. Place in a piping bag. This can be made the day before and piped when soft.

 

 Mango:

Peel the champayne mango and cut with a cookie cutter to fit the ring molds. Place the disks in a sauté pan with 50 g dark brown sugar and 25 g butter. Cook until coated and tender. Place mango into foiled ring molds and pipe in the batter. Bake at 350 degrees until 10-15 minutes.

 Mango Sorbet:

1 k mango puree

170 g sugar

85g glucose powder

30 g dextrose

375 g water

5g stabilizer

 Mix the stabilizer with ¼ of the sugar. Bring to a boil the sugars, and water, add the sugar and stabilizer. Finish with the puree when cool. Churn.

 

 Basil Ice cream:

100g Milk

500ml Cream

160g Egg yolks

50g Eggs

375g Caster sugar

100g Basil

Bring the milk and cream with the basil in and let it infuse

Whisk together the eggs yolks and sugar.

Pour the boil liquid over the eggs

 

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