| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Femina, Sweet sense, Femina1 |
4 |
servings |
INGREDIENTS
| 12 |
g |
Sugar substitute powder |
| 4 |
|
Egg yolks |
| 500 |
ml |
Mango puree |
| 400 |
ml |
Cream; whipped |
|
|
Chocolate as required |
|
|
Mango dices as required |
|
|
A little fresh cream; beaten |
|
|
A few sprigs mint leaves |
|
|
A handful of cashewnuts; caramelised and |
|
|
; crushed |
INSTRUCTIONS
FOR THE GARNISHING
DISSOLVE the sugar in water and boil it for five minutes. Add to the egg
yolks, whisking them slowly. Cook on low heat till the mixture is light and
reaches the ribbon stage. Remove from heat and keep aside to cool. When it
reaches room temperature, add mango puree. Mix well and fold in the cream.
Decorate the glasses by putting a little chocolate on the sides. Pour the
mixture into each glass, followed by mango dices. Repeat the layers. Chill
for at least two to three hours in the deep freezer. Serve decorated with
cream, mint leaves, a slice of mango and caramelised cashewnuts.
Converted by MC_Buster.
NOTES : Mango pudding lined with cashewnuts
Converted by MM_Buster v2.0l.
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