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Ingredientes
- 150 gm Mango diced into 1cm squares soaked with 25g rum
- 100 gm Plain flour
- 100 gm Icing sugar
- 100 gm Unsalted butter, melted
- 2 x Egg whites
- 200 ml Lowfat milk
- 200 ml Cream
- 1 x Vanilla pod
- 6 x Egg yolks
- 75 gm Caster sugar
- 200 ml Rum
- 50 gm Sultanas
Direcciones
- Boil the lowfat milk and cream with the vanilla pod.
- Mix the yolks with the sugar. Pour the boiling liquid on to the yolks. Mix and return to the heat. Cook out till it coats the back of the spoon.
- As you put this into the ice cream machine, add in your sultanas soaked in the rum and remaining rum, according to the manufacturer's instructions.
- Alternatively, pour it into a large freezerproof bowl, cover and freeze till almost set. Transfer to a food processor and whisk till it is creamy and all the ice crystals have broken down. Return the mix to the bowl, cover and place in the freezer again. Repeat this process twice, then freeze the ice cream till hard.
- Tuille mix: Sift the flour and icing sugar into a mixing bowl. Quickly stir in the melted butter and egg whites to make a smooth paste.
- Chill for 30 min. Spread the mix into a stencil to create the desired shape, such as a tulip.
- The tuille technique is to spread the mix thinly and proportionately on to a buttered frzn tray. Cook the tuille until set. Cut into 4 x 20cm x 3cm strips and return to the oven until blonde and gold-tinged.
- Immediately remove the strips from the oven. Set in a circle using a cutter ring as a support, firmly sealing the ends together.
- Fill each of the rings with the marinated mango. Accompany with a ball of rum and raisin ice cream.
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