INGREDIENTS
4 large mangoes, peeled and stoned, 2 finely chopped
10 green cardamom pods, seeds removed
finely grated zest and juice 2 limes
85g icing sugar
4 tbsp brandy
568ml pot double cream
4 meringues shells, lightly crushed
mint sprigs, to serve
PROCEDURE
- Put the flesh of 2 mangoes in a food processor and blend to a purée. Stir in almost all the finely chopped flesh of the other 2 mangoes, then spoon into the base of 8 glasses.
- Grind the cardamom seeds to a powder, then put in a bowl with the lime zest and juice, icing sugar and brandy. Stir well, then tip in the cream and whip until it holds its shape. Fold in the crushed meringue.
- Spoon the cream mixture on top of the mango purée, then spoon the remaining chopped mango on top. This can be made 1 hr ahead. Serve decorated with mint sprigs.
SOURCE: bbcgoodfood.com
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