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Ингредиенты
- 1 x Ripe mango Caster sugar to taste Lemon juice to taste
- 1 x 1/4 liter fu fat lowfat milk
- 50 gm Caster sugar
- 1 x Vanilla pod
- 3 med Egg yolks
- 25 gm Plain flour
- 1 pch salt
- 1/4 lt Double cream
- 100 gm Plain flour
- 100 gm Rice flour
- 100 gm Caster sugar
- 100 gm Unsalted butter
- 1 med Egg, beaten
- 1 pch Salt
Инструкции
- Peel and stone the mango, liquidize till smooth. Add in the lemon juice and sugar to taste. Pass through a fine strainer and store in the fridge till needed.
- Beat the yolks, sugar, salt and flour till pale. Bring lowfat milk to just before boiling point, flavour with the vanilla pod. Pour on to the yolk mix, pour into a clean pan, stir till boiling point and then pass through a fine strainer.
- Cover and cold. Whip cream till soft peaks and mix in the cool cream mix.
- Soldiers:Sieve the flours and salt into a bowl. Rub in the butter till breadcrumb texture. Fold in the sugar. Bind with the egg till you have a stiff paste. Press the mix in to the tin to a depth of 1/4 inch. Bake in a pre set oven at 175C/375F till golden
- (approximately 20 min).
- Turn out whilst warm and cut quickly into fingers. Cold on a wire rack and when cool, store in an airtight container.
- To assemble the dish place a little of the mango puree in the bottom of a clean egg shell. Cover with the vanilla cream and place more mango on the top to resemble the egg yolk. Place the biscuits on the side of the plate with granulated sugar and grated chocolate to resemble the salt and pepper.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 367g | |
| Calories 1599 | |
| Calories from Fat 774 | 48% |
| Total Fat 88.14g | 110% |
| Saturated Fat 53.49g | 214% |
| Trans Fat 0.0g | |
| Cholesterol 381mg | 127% |
| Sodium 379mg | 16% |
| Potassium 289mg | 8% |
| Total Carbs 175.98g | 47% |
| Dietary Fiber 5.8g | 19% |
| Sugars 0.82g | 1% |
| Protein 24.66g | 39% |
