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- To make simple syrup: Refrigeratewell.
- Dissolve sugar and water over medium heat. Refrigeratewell.
- Blanch basil leaves in boiling water for 10 seconds. Plunge into ice water and drain.
- Puree in blender with chilled simple syrup. Allow to steep 1 hour. Strain through cheese cloth.
- Mango Tatin: 1/2 c. sugar 3 Tbsp. water 3 Tbsp. unsalted butter 2 mangoes 1 puff pastry sheet Ice cream Basil syrup (see above)
- To make caramel:In a heavy 10-inch skillet cook 1/2 c. sugar and 3 Tbsp. water over moderately high heat till it is a golden brown caramel. Whisk 8 Tbsp. of butter, one by one into the caramel and and then arrange thick 1/3-inch mango slices over caramel and butter mix
- Roll puff pastry out to 1/8-inch thickness. Cut pastry 1/2-inch larger than skillet.
- Place puff pastry over mangoes. Bake in a 425 degree oven (375 convection)
- for approximately 20 min till pastry is puffed and golden.
- Allow to rest 5 min. Invert onto serving dish and serve with ice cream and basil syrup.
- Recommended Wine: 1990 Kirchheimer Kreuz Trockenbeerenauslese, Sichel
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 379g | |
| Calories 788 | |
| Calories from Fat 3 | 0% |
| Total Fat 0.39g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 185mg | 5% |
| Total Carbs 201.59g | 54% |
| Dietary Fiber 1.0g | 3% |
| Sugars 200.0g | 133% |
| Protein 1.94g | 3% |
