Mangomisu'

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Bring in the favour of summer with this relaxed mango dessert that will delight your tastebuds.

2:30 To Prep

12 INGREDIENTS

CAPABLE COOKS DIFFICULTY

6 SERVINGS

4.5 AVG RATING (59 Members)

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delicious. - December 2009 , Page 102
Recipe by Valli Little

Photography by Mark Roper

• Ingredients
• Nutrition

• 500g mascarpone cheese
• 600ml thickened cream
• 1/3 cup (50g) icing sugar
• 2 egg yolks
• 1 vanilla bean, split, seeds scraped
• 1/2 cup (125ml) Grand Marnier
• Juice of 2 oranges
• 300g savoiardi (see note) (sponge finger biscuits)
• 3 mangoes, flesh sliced 1cm thick

Raspberry sauce

• 1/4 cup (55g) caster sugar
• 250g fresh or frozen raspberries
• Juice of 1 lemon

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• Method
• Notes

1. Step 1
   Line the base of a 22cm springform cake pan with plastic wrap or baking paper. Place the mascarpone, thickened cream, icing sugar, egg yolks and vanilla seeds in the bowl of an electric mixer and beat on high speed until thick and well combined.
2. Step 2
   Combine the Grand Marnier and orange juice in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of the cake pan. Spread with one-third of the mascarpone mixture, and top with one-third of the mango slices. Repeat the process, then top with the remaining mascarpone mixture, reserving the remaining mango slices to serve. Cover the cake and chill for 2 hours or until firm.
3. Step 3
   Meanwhile for the raspberry sauce, place the sugar and 2 tbs water in a small pan over medium heat, stirring to dissolve the sugar. Cool slightly, then add the berries and lemon juice. Whiz in a food processor until smooth, then pass through a sieve. Chill until ready to serve. (You can store the sauce, covered, in the fridge for 3-4 days).
4. Step 4
   To serve, carefully remove the sides and base of the cake pan and transfer the mangomisu to a platter. Decorate with curls of the reserved mango, then slice and serve with berry sauce.

Fin

Cuban tiramisu with rum and mint

200ml cream

200g 70% dark chocolate, finely chopped

300g ricotta

250g marscapone

150g icing sugar

1 tsp vanilla extract

8 sponge finger biscuits, each cut into 3 pieces

1/2 cup dark rum

1 bunch mint, leaves chopped

icing sugar, to serve

extra mint leaves to serve

1. Put cream in a small saucepan over a low heat. Slowly bring to the boil. remove from heat, then whisk in chocolate until smooth. Put ricotta, marscapone, icing sugar and vanilla in a bowl and which until thick.

2. Put biscuits in a bowl and drizzle with rum. Layer ricotta mixture, mint, biscuits and chocolate sauce in glasses, finishing with ricotta mixture. Dust with icing sugar and top with extra mint leaves to serve.

Chocolate polenta puddings

melted butter, for greasing
125 butter, at room temperature
2/3 cup icing sugar
1.5 cups hazelnut meal
1/4 cup baking cocoa, sifted
50g dark chocolate, grated
2 eggs, lightly beaten
1/4 cup fine polenta
1/2 cup caster sugar
2 tbsp water
extra 125g dark chocolate, roughly chopped
1/2 cup cream
fresh raspberries, to serve

1. preheat oven to 160C. Grease a 6 hole 3/4 texas muffin tin with butter. put butter and ciing mixture in a bowl and beat using and electric mixer until well combined and creamy. Add hazelnut meal, cocoa and chocolate, and mix with a wooden spoon until just combined.
2. gradually add eggs, beating constantly. Add polenta and milk, and mix well to combine. spoon mix evenly into prepared tin, then bake for 25 mins or until cooked when tested with a skewer.
3. To make toffee, line an oven tray with baking paper. Put sugar and water in a small saucepan over a medium heat. cook, stirring, until mix comes to the boil. Reduce heat and simmer for 6-8 mins or until mix turns a rich golden colour. Pour toffee evenly onto prepared tray and stand at room temp until a hard toffee forms.
4. To make chocolate cauce, put extra chocolate and cream in a heatproof bowl set over a pan of simmering water. Stir with a metal spoon until chocolate is melted and smooth. Break toffee into shards. Put puddings on serving plates and drizzle with warm chocolate sauce. top each with toffee and serve with raspberries.

Lemon meringue ice-cream loaf

1/2 cup caster sugar
1/2 cup lemon juice (about 3 lemons)
3 eggs
3 egg yolks
extra 1/2 cup caster sugar
1.5 cups cream
1 tbsp lemon zest, finely grated
75g small meringues
1 large mango, cheeks removed and thinly sliced
pulp of 2 fresh passionfruit

1. Put a small saucepan over a low heat, Add caster sugar and lemon juie, and cook, stirring, until sugar is dissolved. Simmer for 6-7 minutes or until syrup thickens slightly. Set aside to cool for 20 minutes.
2. Combine eggs, egg yolks and extra caster sugar in a heatproof bowl. Set bowl over a saucepan of simmering water. Do not let bottom of bowl touch water. Whisk for 5 minutes or until mixture is frothy. Remove from heat and beat with an electric mixer until mix is thick and pale. Gently fold through lemon syrup. Put creqm in a separate bowl and beat with an electic mixer until soft peaks form. Forl lemon mixture and lemon zest through cream.
3. Line a 26cm x 10cm loaf tin with plastic wrap. Scatter whole meringues over base of prepared tin. Pour over lemon mixture. Cover with foil and feeze overnight.
4. turn ice-cream loaf out onto a serving plate and top with mango slices and passionfruit pulp. cut into thick slices and serve.

Mango granita with coconut panna cotta

60ml water
2 tbsp caster sugar
250ml mango nectar
2 tbsp fresh lime juice
1 mango, soned peeled, thinly sliced

Coconut panna cotta:
400ml can coconut milk
300ml thickened cream
1/2 cup caster sugar
finely grated rind 1 lime
125ml hot water
1 tbsp powdered gelatine

1. Put water and sugar in a large saucepan over a medium heat. cook for 4 mins or until sugar dissolves. Remove from heat and stir in mango nectar and lime juice. Transfer to a shallow slice tin. freeze for 1 hour or until crystals begin to form. Scrape with a fork to break up crystals. freeze for a further 2 hours, repeating process 3- 4 times or until mixture looks icy. Freeze until ready to serve.
2. To make panna cotta, put coconut milk, cream, sugar and rind in a large saucepan over a low heat. cook, stirring, occasionally, for 5 mins or until sugar dissolves (do not boil). Set aside.
3. Put hot water in a small bowl. Add gelatine and whisk with a fork until dissolved. Add to coconut mixture and stir well to combine. Transfer to a jug.
4. Rinse 8x1/2 cup capacity moulds. Shake out excesss water. Evenly divide coconut mixture between moulds. Cover and refrigerate for 5 hours or overnight if time permits, or until set.
5. top panna cotta with granita and serve with mango slices on the side.

Honey creme caramel

150g caster sugar
60ml water
500ml milk
180g honey
3 eggs
4 egg yolks
Fresh berries and cream to serve

1. Preheat oven to 140C. Put sugar and water in a small heavy based saucepan and set over a medium heat. cook for 10 minutes, brushing down sides occaisonally with a wet pastry bursh until a mid brown caramel forms. Divide mixture mix between 4x173ml ovenproof ramekins and set aside to cool.
2. Put milk and honey in a large saucepan over a medium heat and bring to the boil. Remove from heat. Put eggs and egg yolks in a large heat proof bowl and whisk to combine. Add milk mixture whisking gently so as not to create bubbles.
3. Divid mixture between 4 ramekins, then use a small piece of paper towel to remove any surface bubbles. Put ramekins in a roasting pan and add enough hot water to come halfway up sides. Bake for 25 minutes or until wobbly in centre and just set. Set aside to cool then refrigerate overnight.
4. Using a small sharp knife, cut around edges of creme caramels. Turn onto plates and top each with berries and serve with cream.

Blushing bread and butter pudding

olive oild spray for greasing
1 loaf day old white bread
100g unsalted butter, softened
2 tbsp cinnamon sugar
500g stewed rhubarb
6 eggs
600ml pouring cream
150g caster sugar
1 tsp vanilla paste
zest of 1 orange
icing sugar
ice cream to serve

1. preheat oven to 180C. Grease 24x15cm casserole dish with oil spray. Cut crusts off bread and cut into triangles. Spread both sides of each with butter and sprinkle with cinnamon sugar.
2. Put rhubarb in prepared dish. Whisk eggs, cream, caster sugar, vanilla and zest ina large bowl. Dip bread into mixture, layer on top of rhubarb, then pour over remaining custard.
3. Bake for 45 mins or until just set. Set aside for 5 mins and dust with icing suga and serve with icecream.

Potted puddings

350ml milk
1 tsp mixed spice
1/2 tsp ground ginger
50g molasses
20g cornflour
2 eggs
125g caster sugar
200ml water
2 eggwhites
2 chocolate cookies crumbled
drinking choc to serve
mint sprigs to serve

1. Combine milk, spice and ginger in a medium saucepan over a low heat. cook for 10 mins or until aromatic.
2. Put molasses, cornflour, eggs and 75g of sugar in a large heatproof bowl and whisk to combine. return mix to pan and cook for 5 mins ur until thickened. Set aside to cool slightly.
3. Put remaining sugar and water in a small saucepan and bring to the boil. Cook until sugar mixture reaches 121 C. The sugar syrup is ready when it forms a firm ball when a small amount of the mixture is dropped in a glass of cold water.
4. Put eggwhites in a medium bowl. Using an electric mixer, whisk eggwhites until soft peaks form. slowly pour in sugar syrup in a steady stream, and whisk until completely cooled.
5. Gently fold eggwhite mixture into custard. Spoon into 4 serving glasses or pots and sprinkle each with a little crumbled cooking and sut with chocolate and add mint sprig to serve.

Raspberry chocolate puddings

Melted butter, for greasing
1.5 cups frozen raspberries
1 cup SR flour, sifted
1/2 cup caster sugar
1/4 cup cocoa, sifted
3/4 cup plain, thick yoghurt
2 eggs, lightly beaten
2 tsp vanilla essence
3/4 cup brown sugar
extra 1/4 cup cocoa
1.5 cups hot water
cream or ice cream to serve

1. Preheat oven to 180C. Brush 6x 3/4 cup ramekins with melted butter. Put ramekins on an oven tray. Put 1/4 cup berries in each. Bombine flour, caster sugar and cocoa in a large bowl. Make a well in centre, then add yoghurt, egg and vanilla, and stir until just combined.
2. Spoon mixture into ramekins. Sift brown sugar and extra cocoa into a bowl. Stir to combine. Spoon sugar mixture over puddings. Pour 1/4 cup hot water over each. Bake for 20-25 mins. Serve with cream or ice cream.

Note: you can soak raspberries in frangelico for additional flavour.

Apple and Cream Cheese Strudel

4 apples, peeled, quartered, sliced
1/4 cup caster sugar
finely grated rind and juice of 1 lemon
8 sheets of filo pastry
1/2 cup sugar
2 tsp ground cinnamon
100g almond meal
60g butter, melted
200g cream cheese chopped
sifted icing sugar for dusting

1. Preheat oven to 180 deg C. Line an oven tray with baking paper. Put apple, sugar, lemon rind and juice in a medium bowl and toss to combine.
2. Put pastry on a clean work surface and cover with a damp tea towel. Combine sugar, cinnamon and almond meal in a small bowl. Brush 1 pastry sheet with melted butter. Add 2 heaped Tbsp of the almond mix. continue layering with pastry, spread cream cheese, then apple mix along 1 long side, leaving a 5cm border at each end. Fold in ends and roll up firmly.
3. Put roll, seam side down, on prepared tray. Brush top with butter. Bake for 20-25 mins or until golden on top and apple is tender. Stand tray on wire rack for 5-10 mins to cool. Dust roll with icing sugar to serve.

Apple crumble pie

Melted butter for greasing
10 Granny Smith apples, peeled, cored, quartered and thinly sliced
1 cup water
1/3 cup sugar
Grated rind of 1 lemon
ice cream or cream to serve

Breadcrumb mixture:
1 cup unblanched almonds
3/4 cup sugar
9 cups coarse breadcrumbs, toasted
160g unsalted butter, chopped
3/4 cup milk

Crumble:
1/2 cup plain flour
1 tsp baking powder
2 tbsp caster sugar
60g unsalted butter, chopped
1/2 cup flaked almonds

1. preheat oven to 200 deg C. Brush a 23 cm, 4cm deep loose bottomed fluted tart tin with melted butter.
2. Put apple slices and water in a medium heay-based saucepan. Slowly bring to the boil. Reduce heat to low and cook for 2-3 mins. Drain, then set aside to cool.
3. To make breadcrumb mix, put almonds and sugar in a food processor and process until finely chopped. Put breadcrumbs and almond mix in a large bolw and stir to combine. Put butter and milk in the pan and stir over a low heat until butter is melted. Add butter mix to breadcrum mix. Stir to combine, stand for 20 mins.
4. Reserve 2 cup breadcrumb mix then press remaining mix into base and sides of prepared tin. Refrigerate for 20 mins. Add 1/2 the cooled apple mix, sprinkle with 1/2 the sugar and 1/2 the lemon rind. Repeat with remaining ingredients.
5. To make crumble, sift flour and baking powder into a medium bowl. Add sugar and rub in butter until it resemble breadcrumbs. Sitr in reserved breadcrumb mix and almonds. Spread evenly over filling. Bake for 30-35 mins or until golden. Stand for 10 mins and serve with icecream or cream.

Apple fritters

3 large golden delicious apples, peeled, cored
3 tbsp caster sugar
50ml brandy
pinch freshly grated nutmeg
vegetable oil for frying
1/4 cup plain flour
icing sugar for dusting
vanilla ice cream, to serve

Batter
2 eggs
125g caster sugar
130ml milk
60ml olive oil
2 pinches ground cinnamon
250g plain flour
1.5 tsp baking powder

1. Slice apples, into 4mm thick rings and put ina large bowl. Sprinkle with caster sugar, brandy and nutmeg and toss to combine. Set aside at room temp for 20 minutes.
2. Put vegetable oil in a deep fryer and preheat to 170C. Put flour in a shallow bowl . To make batter, put eggs, sugar, milk, olive oil and cinnamon in a large bowl and whisk to combine. Sift flour and baking powder over mixture, then whisk to form a batter. Dip apple slices, one at a time, in flour, shake off excess, then coat well with batter.
3. Deep fry apple slices in batches for 2-3 minutes or until batter is cooked and golden. Drain fritters on paper towel and dust lightly with icing sugar.
4. Serve fritters dusted generously with more icing sugar and accompanied with vanilla ice cream.

Chocolate mousse with coffee granita

500g good-quality dark chocolate, chopped
150g unsalted butter, at room temp
6 eggs, separated
2.5 Tbsp white rum
40g caster sugar
250ml pouring cream, lightly whipped
Thickened cream to serve

COFFEE GRANITA
380ml hot espresso coffee
90g caster sugar
1 tbsp liquid glucose

1. To make granita, put coffee, sugar and glucose in a small bowl and stir until sugar is dissolved. Pour mix into a shallow plastic container and freeze for 4 hours. Once frozen, scratch surface with a fork to make granita.
2. Line and oven tray with baking paper. Melt 200g of the chocolate in a heatproof bowl over a pan of barely simmering water. Set aside to cool until choc thickens slightly.
3. Spoon chocolate into a piping bag. Pipe 10 spirals onto prepared tray. Set aside to cool at room temp for 1 hour then refrigerate for 15 mins to firm completely.
4. To make mousse, melt remaining choc in a large heatproof bowl over a pan of barely simmering water. Add butter, yolk and rum, and stir until smooth.
5. Whisk eggwhites and sugar until soft peaks form, then fold through choc mixture. Fold in whipped cream and stir gently until smooth. Cover and refrigerate until set firm.
6. Serve mousse in chilled glasses, topped with coffee granita, a dollop fo cream and a chocolate swirl.

Banana Fritters with Cinnamon Sauce

Ingredients:

• 1 cup all-purpose flour - sift before measuring
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1 large egg, slightly beaten
• 3/4 cup milk
• 1 tablespoon melted butter
• 1 teaspoon baking powder
• 6 bananas, halved lengthwise
• oil for deep frying
• Cinnamon Sauce, below

Preparation:

Heat oil in a deep fat fryer to 370°.

In a medium bowl, sift together flour, sugar and salt. In a separate bowl, combine the egg, milk, butter and baking powder; stir the egg mixture into the dry ingredients.

Dip banana halves into the batter and carefully drop into the hot deep fat; fry just until golden brown. Serve with vanilla ice cream and Cinnamon Sauce (below).
Banana fritter recipe makes 6 servings

Cinnamon Sauce

• 2 cups water
• 2 tablespoons ground cinnamon
• 3 egg yolks, lightly beaten
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 1 cup butter (2 sticks)

Heat water and cinnamon in a medium saucepan.
In a separate bowl, mix the egg yolks with sugar and cornstarch. Add about one-third of the hot mixture to the egg yolk mixture slowly, then pour back into the saucepan, stirring to blend. Return sauce to a boil. Remove from heat and cool the sauce for 2 minutes. Slowly whisk or beat in the butter.
Store cinnamon sauce in refrigerator.

Baked Pears in Puff Pastry with Molasses Sauce

Ingredients

Serves 2

2 Beurre Bosc or Packham pears
250ml water
250ml white wine
250g sugar
1 vanilla bean scraped
1 cinnamon stick
Zest ½ orange
Zest ½ lemon
1 star anise

Ready made puff pastry
Molasses sugar, about a handful

Method

To poach pears: Peel and core pears. Combine all other ingredients (except pastry and molasses) in a saucepan then add the pears. Heat slowly until sugar is dissolved. Bring up to a simmer, reduce temperature then cover with a piece of baking paper. Cook until pears are tender about 30 to 60 minutes. Remove pears and allow to cool.

Cut the pastry into strips, joining at the ends to make strips about 50cm long. Place a pear on the end of a pastry strip, the wrap the pears with the pastry spiralling towards the top. Brush a little egg and milk mixture over the pastry then bake at 200C until golden (about 20 minutes).

For the sauce,
Use molasses sugar to make a dry caramel. Heat a saucepan and slowly add the sugar a little at a time stirring as you go, ensuring the sugar has melted each time before adding more and being really careful that it doesn’t burn. Time and temperature is critical. Keep stirring, reducing the heat until it changes and becomes caramel.

Yoghurt pannacotta with raspberries and home made honeycomb

250ml of milk
400ml pouring cream
130g caster sugar
1 tsp vanilla extract
4 leaves of gelatine
280g thick greek style yoghurt
125g fresh raspberries
100g home made honeycomb

1. Put milk, cream and sugar in a med pan over low heat and cook until gently simering (do not boil). Remove from heat, then add vanilla.
2. Put gelatine leaves in a bowl, cover with cold water and soak until soft. Remove from bowl, squeeze out excess water, then add immediately to mixture. Stir to dissolve. Strain mixture into a clean bowl and let cool.
3. Stir in yoghurt, then pour into 6x 150ml dariole moulds. Refrigerate for 4 hours until set.
4. To serve, quickly dip moulds, 1 at a time, into hot water and turn out onto serving plates. Put raspberries in a bowl and bruise slightly with the back of a spoon. Scatter raspberries over panna cotta and sprinkle with crushed honeycomb.

Rhubarb Crumble

Ingredients

Serves 4

1 large bunch of ripe Rhubarb (1.5 kg.)
1/4 cup castor sugar
1 orange zested to yield 1 dessertspoon
1 teaspoon ground cinnamon
125g plain flour
140g unsalted butter cut into cubes and chilled
80g dark brown sugar

Method

Preheat the oven to 200C.
Remove the leaves from the rhubarb and trim any brown parts off the stalks. Wash the stalks, stringing only if necessary, and cut into 4 cm to 5 cm pieces. Spread the rhubarb out onto a flat baking tray on baking paper. Sprinkle with castor sugar and bake until tender (about 15 minutes).

To make the crumble, mix all ingredients by hand rubbing the butter into the flour with fingertips. In a buttered soufflé mould (or 4 individual ramekins) place cooked rhubarb in the base, sprinkle with crumble mixture and bake 15-20 minutes (or up to 25 minutes) until golden.

Serve with rich cream.

Creme Brulee

Ingredients

Serves 3

50 ml Milk
300 ml Cream
3 Egg yolks
15g Sugar
20 ml Honey
1/5 Vanilla bean

Method

Cream egg yolks & sugar
Add cream to milk in small saucepan, slit vanilla bean & pop into pot, bring mixture up to about 80 C (below simmer) to infuse flavours. Slowly whisk this mix onto the egg yolks & sugar.
Fold honey into mix, and pour into ramekins. Place in a PREHEATED water bath, cover and bake at 140C for 35 - 40min until custard is formed, chill well for 3 hours

To Brulee, sprinkle sugar onto brulee and caramelise with blow torch.

Chocolate and coconut peaches with gelato

4 yellow or white peaches, halved, stone removed
1 cup shredded coconut, toasted
1/3 cup pistachio kernels, finely chopped
1/4 cup demerera sugar
100g white chocolate, finely chopped
1 Tbsp sweet sherry
500ml mango sorbet

1. Preheat oven to 200C or BBQ to medium. Line an oven proof dish with baking paper. Put peach halves, cut-side up, in prepared dish.
2. Put coconut, pistachios, sugar, chocolate and sherry in a large bowl and stir to combine. Spoon mix onto each peach half, then cook for 6-8 mins or unti ltender and golden. Serve warm with mango gelato.
Can use Dark choc instead of white and icecream instead of gelato.

Chocolate creme caramel

180g dark choc
650ml milk
250g caster sugar
120ml water
4 large egg yolks
extra 75g caster sugar

1. Preheat oven to 160C. bring milk slowly to boil and tip over choc to melt, stirring until smooth. Set aside for 5 mins.
2. Put sugar and water ina medium heavy based pan and stir over a low heat until sugar is dissovled. Bring to the boil and cook, without stirring, until mixture is a caramel colour. Pour caramel into a 20cm ceramic ovenproof dish and swirl around the sides to coat.
3. whisk eggs, yolks and extrea sugar in a medium bowl until well combined. Add chocolate mix and stir until smooth. Pour through a strainer into dish with caramel. Put dish in a roasting pan and carefully pour hot water into pan until it reaches halfway up sides of dish.
4. Bake for 1 hr 15 mins or until custard is just set. Remove from oven and stand to cool. Refrigerate for at least 6 hours or overnight. To serve, run a warm dry knife around teh edge of the dish and invert onto plate.