| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Simply, Baking |
1 |
servings |
INGREDIENTS
| 100 |
g |
Desiccated coconut; (4oz) |
| 1 |
pn |
Cinnamon |
| 1 |
|
Pod Cardamom |
| 140 |
ml |
Milk; (5fl oz) |
| 5 |
ts |
Vanilla essence |
| 55 |
g |
Sultanas; (2oz) |
| 4 |
tb |
Dark rum |
| 1 |
|
Mango; cut into thin |
|
|
; strips |
| 1 |
|
Apple; cut into thin |
|
|
; strips |
| 1 |
|
Sheet filo pastry |
| 1 |
|
Egg; lightly beaten for |
|
|
; egg wash |
| 2 |
tb |
Caster sugar |
| 1 |
tb |
Water |
| 2 |
tb |
Whipping cream |
| 55 |
g |
Chilled butter; (2oz) |
| 1 |
tb |
Honey |
|
|
Mango |
INSTRUCTIONS
FOR THE SAUCE
Warm the milk with the cinnamon, cardamom and vanilla. Add the coconut and
simmer until all the liquid has been absorbed. Leave to cool.
Pour the rum over the sultanas and leave for about 1 hour.
Take a sheet of filo pastry, place on a spoonful of the coconut milk,
scatter on a few sultanas, place on a slice of apple and mango. Egg wash
the pastry and fold together to form a spring roll.
Place in a hot oven 180°C/350°F/gas mark 4 for about 10 minutes until
golden brown.
To make the sauce: Boil the sugar and water to form a caramel, add the
cream and slowly whisk in the butter, keep warm. Place the hot fritters on
a plate, drizzle with the sauce and decorate with seasonal fruits and
berries.
Converted by MC_Buster.
Per serving: 684 Calories (kcal); 22g Total Fat; (33% calories from fat);
13g Protein; 86g Carbohydrate; 247mg Cholesterol; 144mg Sodium Food
Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 3 1/2 Fruit;
3 1/2 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
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