| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Milk |
| 1 |
|
Egg |
| 1 |
tb |
Sugar |
| 3 |
tb |
Small diced papayas |
| 3 |
tb |
Small diced mango |
| 3 |
tb |
Small diced pineapple |
| 3 |
tb |
Small diced quava |
|
|
Oil for frying |
| 2 |
|
Whole mango; peeled, seeded, and chopped |
|
|
One lemon ; Juice of |
| 2/3 |
c |
Water |
| 1/2 |
|
Sugar |
| 4 |
|
Quenelle scoops of coconut ice cream; (If coconut ice cream is not available, fold toasted coconut, 1 tablespoon Malabu Rum, with softened vanilla ice cream) |
|
|
Powdered sugar in shaker |
| 2 |
tb |
Chiffonade mint; (that is julienned, the fancy term when used on herbs) |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW #EE2352
Preheat the fryer. In a mixing bowl, combine the flour, baking powder, salt
and sugar together. Beat in the egg and milk. Fold in the small diced
fruit. Refrigerate for 1 hour. In a sauce pot, combine the chopped mango,
lemon juice, water and sugar together. Bring the mixture up to a boil.
Reduce to a simmer and cook for 5 minutes or until the fruit is very
tender. Pour the mixture into a food processor and puree until smooth.
Remove and allow to chill for 30 minutes. In the hot grease, drop a heaping
tablespoon of the beignet. Fry 5-6 at a time and stir constantly for even
browning. Fry the beignets for 2-3 minutes, or until golden brown. Remove
from the fryer and drain on a paper-lined plate. Powder the beignets with
powdered sugar. Spoon the coulis in the center of the plate. Place the
quenelle of ice cream in the center of the coulis. Arrange the beignets
around the ice cream. Garnish with powdered sugar and chiffonade of mint.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 21, 1998
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