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Receta Gramercy Tavern's Mango Tatin
by Global Cookbook

Gramercy Tavern's Mango Tatin
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Ingredientes

  • 1 c. Sugar
  • 1/2 c. Water
  • 4 c. Basil, (leaves only, no stems, no brown leaves)

Direcciones

  1. To make simple syrup: Refrigeratewell.
  2. Dissolve sugar and water over medium heat. Refrigeratewell.
  3. Blanch basil leaves in boiling water for 10 seconds. Plunge into ice water and drain.
  4. Puree in blender with chilled simple syrup. Allow to steep 1 hour. Strain through cheese cloth.
  5. Mango Tatin: 1/2 c. sugar 3 Tbsp. water 3 Tbsp. unsalted butter 2 mangoes 1 puff pastry sheet Ice cream Basil syrup (see above)
  6. To make caramel:In a heavy 10-inch skillet cook 1/2 c. sugar and 3 Tbsp. water over moderately high heat till it is a golden brown caramel. Whisk 8 Tbsp. of butter, one by one into the caramel and and then arrange thick 1/3-inch mango slices over caramel and butter mix
  7. Roll puff pastry out to 1/8-inch thickness. Cut pastry 1/2-inch larger than skillet.
  8. Place puff pastry over mangoes. Bake in a 425 degree oven (375 convection)
  9. for approximately 20 min till pastry is puffed and golden.
  10. Allow to rest 5 min. Invert onto serving dish and serve with ice cream and basil syrup.
  11. Recommended Wine: 1990 Kirchheimer Kreuz Trockenbeerenauslese, Sichel