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Warm Mango Chiboust With Pineapple Coulis And Black Currant Sorbet

  • 4servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, C, D, E
MineralsCalcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 125 ml lemon juice

  2. 125 ml cream 35%

  3. 20 g potatoes starch

  4. 8 g gelatine leaves soften in cold water

  5. 6 egg yolks

  6. 125 g caster sugar

  7. 75g toffee ,

  8. 50g meringue

  9. 50 ml water

  10. 5 egg whites

  11. 2 ripe, firm mangos

  12. Extra caster sugar to caramelise mango

  13. butter to caramelise butter

  14. 2 teaspoons dark rum

  15. Icing sugar to gratinate chiboust

  16. 110 ml pineapple juice

  17. 10 ml lemon juice

  18. cornflour to thicken

  19. 525 ml water

  20. 570 g caster sugar

  21. 2 g stabiliser

  22. 1 1/5 l blackcurrant pulp

Instructions Jump to Ingredients ↑

  1. Chiboust Peel and seed mangoes and dice into large pieces.

  2. Caramelise with sugar and butter and finish with rum.

  3. Keep aside in refrigerator.

  4. Bring lemon juice and cream to the boil, reduce heat and then add corn starch.

  5. Cook over a low heat until the mixture is the consistency of custard.

  6. Remove from heat and add gelatine leaves, return to heat and bring the mix back to boiling point.

  7. Once at boiling point, remove from heat and add egg yolks.

  8. Return to heat and cook until thick, keep aside.

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