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Mango Salad with Rum And Raisin Ice Cream

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CATEGORY CUISINE TAG YIELD
Grains, Eggs, Dairy Caribbean Caribbean, Light 1 servings

INGREDIENTS

150 g Mango diced into 1cm squares soaked with
; 25g rum
100 g Plain flour
100 g Icing sugar
100 g Unsalted butter; melted
2 Egg whites
200 ml Milk
200 ml Cream
1 Vanilla pod
6 Egg yolks
75 g Caster sugar
200 ml Rum
50 g Sultanas

INSTRUCTIONS

TUILLE
RUM AND RAISIN ICE CREAM
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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