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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Fruits May 1992 1 Servings

INGREDIENTS

2 Ripe mangoes, peeled
pitted
sliced
2 T Honey
1/3 c Mango nectar, about
1 T Water
1 t Unflavored gelatin
1/4 c Honey
4 Eggs yolks
2/3 c Chilled whipping cream
1/3 c Chilled creme fraiche or
sour cream
3 T Sugar
1/4 t Ground allspice, generous
1 Frozen puff pastry, thawed
17
1/4-ounce 2
sheets
1/2 Pineapple, peeled cored
1 Mango, halved peeled
2 Kiwi fruits, peeled sliced
Fresh mint leaves

INSTRUCTIONS

For Sauce: Puree 2 mangoes and 2 tablespoons honey in processor.  Cover
and refrigerate until well chilled, about 1 hour. Add mango  nectar as
needed to thin to sauce consistency. (Sauce can be made 1  day ahead.
Keep refrigerated.)  For Mousse: Place 1 tablespoon water in 1/4-cup
measuring cup.  Sprinkle gelatin over. Let soften 10 minutes. Whisk
honey and yolks  in small metal bowl. Set bowl over large saucepan
halfway filled with  boiling water. Cook until mixture registers 160F.
on candy  thermometer, whisking constantly, about 3 minutes. Remove
bowl from  over water. Add gelatin mixture and whisk until honey
mixture is cool.  Beat whipping cream and creme fraiche in large bowl
to medium-stiff  peaks. Add honey mixture and fold together gently.
Cover and  refrigerate mousse until set, at least 2 hours and up to 8
hours.  For Pastries: Preheat oven to 375F. Combine sugar and ground
all-spice in small bowl. Sprinkle 1 tablespoon sugar mixture over 1
puff pastry sheet. Roll out on lightly floured surface to 13x12-inch
rectangle. Trim to 10-inch square. Cut puff pastry sheet into
quarters, forming four 5-inch squares. Fold 1 dough square diagonally
in half to form triangle. Starting at folded side, cut 1/2-inch  border
strip on both unfolded sides of triangle, leaving 1/2 inch of  dough
uncut at triangle point so that strips remain attached. Unfold
triangle. Brush 1/2-inch-wide border strips with water. Lift up both
loose corner tips, slip one under the other and place border strips
atop edges of base, gently pulling to match corners on base. Press
border onto base to adhere. Sprinkle more sugar mixture over border.
Transfer pastry to cookie sheet. Pierce center all over with fork.
Repeat with remaining pastry squares and pastry sheet and sugar
mixture. Bake pastries until golden brown, piercing centers with  knife
if puffy, about 20 minutes. Transfer pastries to rack and cool
completely. (Can be prepared 4 hours ahead. Store in air-tight
container at room temperature.)  Spoon sauce onto plates. Spoon honey
mousse into pastry baskets and  arrange atop sauce. Top mousse with
slices of pineapple, mango and  kiwi fruit. Garnish each dessert with
fresh mint leaves and serve.  Serves 6.  Bon Appetit May 1992
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2790
Calories From Fat: 1406
Total Fat: 144.3g
Cholesterol: 1127.1mg
Sodium: 4405.7mg
Potassium: 1393mg
Carbohydrates: 306.8g
Fiber: 29.3g
Sugar: 242.6g
Protein: 23.5g


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