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Ingredientes
- 12 gm Sugar substitute pwdr
- 4 x Egg yolks
- 500 ml Mango puree
- 400 ml Cream, whipped Chocolate as required Mango dices as required A little fresh cream, beaten A few sprigs mint leaves A handful of cashewnuts, caramelised and crushed
Direcciones
- DISSOLVE the sugar in water and boil it for five min. Add in to the egg yolks, whisking them slowly. Cook on low heat until the mix is light and reaches the ribbon stage. Remove from heat and keep aside to cold. When it reaches room temperature, add in mango puree. Mix well and mix in the cream.
- Decorate the glasses by putting a little chocolate on the sides. Pour the mix into each glass, followed by mango dices. Repeat the layers. Refrigeratefor at least two to three hrs in the deep freezer.
- Serve decorated with cream, mint leaves, a slice of mango and caramelised cashewnuts.
- NOTES : Black currant ice cream sandwiched between meringues and served with orange sauce
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 4 servings | |
| Calories 186 | |
| Calories from Fat 165 | 89% |
| Total Fat 18.77g | 23% |
| Saturated Fat 11.68g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 19mg | 1% |
| Potassium 38mg | 1% |
| Total Carbs 4.09g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.48g | 2% |
| Protein 1.1g | 2% |
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