Mango Salad With Rum And Raisin Ice Cream

INGREDIENTS

INSTRUCTIONS

Boil the milk and cream with the vanilla pod.  Mix the yolks with the
sugar. Pour the boiling liquid on to the  yolks. Mix and return to the
heat. Cook out until it coats the back  of the spoon.  As you put this
into the ice cream machine, add your sultanas soaked  in the rum and
remaining rum, according to the manufacturer's  instructions.
Alternatively, pour it into a large freezerproof bowl, cover and
freeze until almost set. Transfer to a food processor and whisk until
it is creamy and all the ice crystals have broken down. Return the
mixture to the bowl, cover and place in the freezer again. Repeat  this
process twice, then freeze the ice cream until firm.  Tuille mixture:
Sift the flour and icing sugar into a mixing bowl.  Quickly stir in the
melted butter and egg whites to make a smooth  paste. Refrigerate for
30 minutes. Spread the mixture into a stencil  to form the desired
shape, such as a tulip.  The tuille technique is to spread the mixture
thinly and evenly on to  a buttered frozen tray. Cook the tuille till
set. Cut into 4 x 20cm x  3cm strips and return to the oven till blonde
and gold-tinged.  Immediately remove the strips from the oven. Set in a
circle using a  cutter ring as a support, firmly sealing the ends
together.  Fill each of the rings with the marinated mango. Accompany
with a  ball of rum and raisin ice cream.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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