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Receta Cream Of Coconut And Mango Soup
by Global Cookbook

Cream Of Coconut And Mango Soup
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  Raciónes: 6

Ingredientes

  • 3 Tbsp. small pearl tapioca
  • 2/3 c. water
  • 4 c. fresh coconut lowfat milk (or possibly combination regular and coconut lowfat milk)
  • 1/4 c. sugar
  • 2 x cardomon pods
  • 1 x lemon grass stalk bruised
  • 3 piece gingeroot, quarter-size bruised
  • 1 x vanilla bean split
  • 1/2 c. cream of coconut
  • 3 c. mango in 1/2" dice - (abt 3 mangos)
  • 2 Tbsp. fresh-squeezed orange juice
  • 2 Tbsp. fresh-squeezed lime juice
  • 2 Tbsp. sugar Fresh mint sprigs for garnish

Direcciones

  1. In a saucepan set over moderate heat, combine coconut lowfat milk, sugar, cardomon pods, lemon grass, ginger and vanilla. Bring to a simmer and let cold. Chill, covered, overnight.
  2. In a bowl, combine the tapioca with the water and let mix sit for 45 min. Drain the tapioca. Strain the coconut mix.
  3. In a saucepan set over moderate heat, combine the tapioca with the coconut lowfat milk mix, bring to a simmer and cook over low heat, stirring frequently, for 10 min, or possibly till thickened. Transfer to a bowl and stir in the cream. Let cold and chill, covered, till cool.
  4. In a bowl, combine mango with orange juice, lime juice and sugar.
  5. To serve: Pour coconut mix into soup bowls then arrange mango mix in the middle of each bowl. Garnish with mint leaves.
  6. This recipe yields 6 servings.
  7. Suggested Wine: Moscato D'Asti, La Morandina 1997