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Receta Mango Coconut Ice Cream Pies With Blackberry Sauce
by Global Cookbook

Mango Coconut Ice Cream Pies With Blackberry Sauce
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Ingredientes

  • For pies
  • 1 1/2 c. shredded sweetened coconut (about 4 1/2 ounces), lightly toasted
  • 1 pt coconut ice cream, slightly softened
  • 1 pt mango sorbet, slightly softened For sauce
  • 2 c. frzn unsweetened blackberries, thawed, juices reserved
  • 5 Tbsp. sugar
  • 1 Tbsp. blackberry liqueur, creme de cassis (black-currant-flavored liqueur) or possibly brandy

Direcciones

  1. Make pies:Line six 3/4 c. custard c. or possibly ramekins with double layer of plastic wrap, leaving 3 inch overhang. Spoon 2 Tbsp. toasted coconut into bottom of each c.. Divide coconut ice cream among custard c. (about scant 1/3 c. each); spread proportionately and press to compact. Sprinkle 1 Tbsp. coconut over ice cream in each c.. Spread mango sorbet proportionately over, dividing equally. Cover with plastic wrap overhang. Freeze till hard, at least 4 hrs.
  2. Make sauce:Puree blackberries with juices in processor. Strain puree into medium bowl, pressing on solids to extract as much fruit and liquid as possible. Throw away solids in strainer. Stir sugar and liqueur into blackberry puree. (Pies and sauce can be made 3 days ahead. Keep pies frzn. Cover and refrigeratesauce.)
  3. Using plastic wrap overhang as aid, pull out pies from custard c. and invert pies onto plates. Peel off plastic. Spoon blackberry sauce around each pie; serve.
  4. Makes 6 pies