|Fresh Fruit and Vegetable|
|Mango custard ( Serving size:2)|
Egg yolks 4
Sugar 1/3 cup
Whipping cream 1 ½ cups, scalded
Vanilla paste 1 tablespoon
Thai mango 3 pieces, sliced
Mint 2 pieces
1. Place the milk and sugar in a saucepan and heat to just below boiling point.
2. Remove from the heat and whisk in the eggs. Pour the mixture into the a dish
3. Add in mango and mint for garnish
4. Place the dish in a roasting tin and fill with hot water to halfway up the sides
5. Bake in the oven for 45 minutes at 150ﾟC, increase the heat to 190°C for further 10-15 minutes until crisp and golden on top and just set. Serve at once
|Mango soufflés(Serving size:2)|
Egg yolks 4
Caster sugar 80g
Corn flour 10g
Plain flour 40g
Vanilla extract a few drops
Egg whites 8
Caster sugar 60g
Icing sugar for garish
Thai mango 1, mash it through a sieve
1. Preheat an oven to 190ﾟC
2. First prepare the Crème Patisserie by mixing all of the ingredients together and heat it up slowly under low heat (Do not use high heat because milk over boils easily). Once the crème starts to thicken, turn heat off and let it cool
3. Whip the egg whites with caster sugar and fold in the crème patisserie.
4. Scoop it into each soufflé dish and put in the mashed mango. Bake for 15 to 20 minutes until set and golden under 200ﾟC
5. Dust with icing sugar and serve immediately.
|Mango pie(Serving size:2)|
Cinnamon to taste
Thai mango 10 pieces, pitted and sliced
Puff pastry 1 piece
1. Defrost the puff pastry dough and roll it into 15x15 cm. Seal four sides.
2. Place the mangoes with a dash of cinnamon onto the puff pastry
3. Poke holes on each side and brush with eggs for the nice colouring
4. Put it into the oven and bake at 190ﾟC for 18 minutes
|Wine Pairing Suggestion|
|Volpaia Vinsanto 2003 375ml (Italy)|
Item no. 301112867
Amber colour. Intense, lasting and spicy bouquet. A full-bodied wine best match with mango custard.