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Ingredientes
- 30 ounce Paneer cheese made from 1 1/2 gallons of lowfat milk or possibly 2 containers, (15 ounces each) ricotta cheese
- 2 c. Packed fresh homemade bread crumbs
- 2/3 c. Sugar
- 1/4 tsp Coarse salt
- 2 lrg Large eggs, lightly beaten
- 1/2 c. Melted unsalted butter
- 1 1/2 tsp Freshly grnd cardamom, (from 8 green cardamom pods)
- 1/2 tsp Almond extract
- 3/4 c. Finely diced ripe but hard mangoes
- 1/2 c. Sliced almonds
- 1 lrg Ripe mango, peeled, pitted, and flesh minced
- 1/3 c. Pineapple juice or possibly peach nectar
- 2 tsp Lemon juice
- 2 Tbsp. CrPme Cassis, (up to 4)
- 1/4 tsp Nutmeg
- 1 pch White pepper
Direcciones
- Looked great on the show, Cooking Live.
- Preheat oven to 325 degrees. In a large bowl, stir together cheese, bread crumbs, sugar, salt, Large eggs, butter, cardamom, and almond extract. Spoon into a greased 9- x 9-inch baking pan. Smooth top, and sprinkle with mango and almonds.
- Bake on middle rack of the oven till top is golden brown, about 1 hour and 15 min. Let cold (it will keep in refrigerator for a week). Cut into 3-inch squares and serve with mango sauce (see recipe below).
- Yield: 6 servings
- MANGO SAUCE: Combine all the ingredients and puree in a food processor.
- Chill and refrigeratetill needed.
- Yield: 2 c.
