| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Food networ, Food5 |
1 |
servings |
INGREDIENTS
| 1 |
|
Ripe mango |
|
|
Caster sugar to taste |
|
|
Lemon juice to taste |
| 1 |
|
1/4 liter fu fat milk |
| 50 |
g |
Caster sugar |
| 1 |
|
Vanilla pod |
| 3 |
md |
Egg yolks |
| 25 |
g |
Plain flour |
| 1 |
|
Pinches salt |
| 1/4 |
l |
Double cream |
| 100 |
g |
Plain flour |
| 100 |
g |
Rice flour |
| 100 |
g |
Caster sugar |
| 100 |
g |
Unsalted butter |
| 1 |
md |
Egg; beaten |
| 1 |
pn |
Salt |
INSTRUCTIONS
SOLDIERS
Peel and stone the mango, liquidize until smooth. Add the lemon juice
and sugar to taste. Pass through a fine strainer and store in the
fridge until needed.
Beat the yolks, sugar, salt and flour until pale. Bring milk to just
before boiling point, flavour with the vanilla pod. Pour on to the
yolk mix, pour into a clean pan, stir until boiling point and then
pass through a fine strainer.
Cover and cool. Whip cream until soft peaks and fold in the cold cream
mixture.
Soldiers:
Sieve the flours and salt into a bowl. Rub in the butter until
breadcrumb texture. Mix in the sugar. Bind with the egg until you
have a stiff paste. Press the mixture in to the tin to a depth of 1/4
inch. Bake in a pre set oven at 175C/375F until golden brown
(approximately 20 minutes).
Turn out whilst hot and cut quickly into fingers. Cool on a wire rack
and when cold, store in an airtight container.
To assemble the dish place a little of the mango puree in the bottom
of a clean egg shell. Cover with the vanilla cream and place more
mango on the top to resemble the egg yolk. Place the biscuits on the
side of the plate with granulated sugar and grated chocolate to
resemble the salt and pepper.
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