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Receta Cold Papaya, Mango And Cape Gooseberry Bisque
by Global Cookbook

Cold Papaya, Mango And Cape Gooseberry Bisque
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Ingredientes

  • 1 lb mangoes
  • 1 1/2 lb papayas
  • 2 c. fresh cape gooseberries (grnd cherries)
  • 2 c. pineapple juice or possibly sufficient to cover the fruit
  • 1 lrg piece peeled fresh ginger
  • 1/2 x cinnamon stick
  • 1/4 tsp allspice pwdr
  • 3 x black peppercorns - (to 4)
  • 1/2 c. honey
  • 1 c. cornstarch mixed with
  • 1/2 c. water for thickening Lemon juice to taste Lowfat sour cream Toasted macadamia nuts minced

Direcciones

  1. Peel, seed and chop the mangoes and papayas. Husk the cape gooseberries and leave them whole. Place the fruit in a saucepan, cover with pineapple juice, add in the spices and honey, and simmer till the fruit is tender.
  2. Throw away the cinnamon stick. Puree the mix in a blender till very smooth. Strain, if you like. Return the soup to the saucepan and bring to a simmer. If necessary, thicken by adding cornstarch mix a little at a time to the simmering soup, stirring constantly till desired consistency is reached.
  3. Adjust the flavor with lemon juice. Refrigeratethoroughly. Just before serving, garnish each portion with a dollop of lowfat sour cream and a sprinkling of toasted macadamia nuts.
  4. This recipe yields 4 to 6 servings.