| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Taste4 |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1/2 |
c |
Water |
| 4 |
c |
Basil, leaves only no |
|
|
stems no brown |
|
|
leaves |
INSTRUCTIONS
To make simple syrup: Chill well. Dissolve sugar and water over medium
heat. Chill well. Blanch basil leaves in boiling water for 10 seconds.
Plunge into ice water and drain. Puree in blender with chilled simple
syrup. Allow to steep 1 hour. Strain through cheese cloth. Mango
Tatin: 1/2 cup sugar 3 tablespoons water 3 tablespoons unsalted butter
2 mangoes 1 puff pastry sheet Ice cream Basil syrup (see above) To
make caramel: In a heavy 10-inch skillet cook 1/2 cup sugar and 3
tablespoons water over moderately high heat until it is a golden
caramel. Whisk 8 tablespoons of butter, one by one into the caramel
and and then arrange thick 1/3-inch mango slices over caramel and
butter mixture Roll puff pastry out to 1/8-inch thickness. Cut pastry
1/2-inch larger than skillet. Place puff pastry over mangoes. Bake in
a 425 degree oven (375 convection) for approximately 20 minutes until
pastry is puffed and golden brown. Allow to rest 5 minutes. Invert
onto serving dish and serve with ice cream and basil syrup.
Recommended Wine: 1990 Kirchheimer Kreuz Trockenbeerenauslese, Sichel
Converted by MC_Buster. Recipe by: TASTE SHOW #TS4846 Converted by
MM_Buster v2.0l.
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