| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Maltese |
Ready stead, Emp |
2 |
servings |
INGREDIENTS
| 100 |
g |
Caster sugar |
| 4 |
tb |
Water |
| 50 |
g |
Blanched almonds |
| 3 |
|
Shrewsbury biscuits |
| 100 |
g |
Maltesers |
| 25 |
g |
Butter |
| 2 |
|
Mangos; peeled and diced |
| 1 |
tb |
Caster sugar |
| 1 |
tb |
Fresh mint; chopped |
| 100 |
g |
Caster sugar |
| 4 |
|
Egg whites |
| 125 |
g |
Raspberries |
| 1 |
tb |
Caster sugar |
| 1 |
sm |
Piece fresh coconut |
|
|
Fresh mint leaves |
INSTRUCTIONS
FOR THE PRALINE BASKET
FOR THE FILLING
FOR THE MERINGUE TOPPING
FOR THE RASPBERRY SAUCE
FOR DECORATION
1 For the Praline Basket: In a medium pan, dissolve the caster sugar in the
water and simmer without stirring.
2 When golden, remove from the heat and place the base of the pan in a bowl
of cold water to stop it from cooking any further.
3 Toast the almonds in a dry frying pan until golden. Add the almonds to
the caramel and spread the praline on a sheet of Teflon - be careful, this
is very hot!
4 When nearly set, remove the praline from the Teflon with a spatula and
mould over the oiled base of a small bowl. Leave to set.
5 For the Filling: Crush the biscuits and 50g Maltesers in a bowl and spoon
into the base of the caramel bowl. Melt the butter in a frying pan and
caramelise the mango with the sugar.
6 Stir in the remaining Maltesers and mint. Now pour the mixture into the
caramel bowl.
7 For the Meringue Topping: Melt the sugar in a small pan over a very low
heat, until it reaches soft ball stage - clear and soft but not golden.
Whisk the egg whites to soft peaks. Pour the sugar in while continuing to
whisk, until the mixture thickens.
8 Cover the mango with some meringue and smooth this with a spatula. Spoon
the remaining meringue into a piping bag and then pipe over the top. Blow
torch the meringue or place carefully under a grill until golden.
9 Blitz the raspberries (reserving a few for decoration) with the sugar in
a blender. Pass the mixture through a sieve for a smooth sauce.
10 To serve, grate the fresh coconut and sprinkle over. Spin any remaining
sugar and place on top. Dress with the mint leaves and reserved raspberries
and drizzle the sauce around the plate.
Converted by MC_Buster.
Per serving: 1137 Calories (kcal); 91g Total Fat; (67% calories from fat);
21g Protein; 78g Carbohydrate; 27mg Cholesterol; 261mg Sodium Food
Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 17
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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