Chilled Mango & Peach Soup With Mascarpone and Coconut Ice C |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This could be all peach or all mango....even nectarine! Ingredients:
5 yellow peaches |
200 g sugar |
500 ml water |
2 mangoes, peeled and sliced |
350 ml coconut milk |
5 egg yolks |
25 ml rum (malibu-coconut or 1/3 rum 1/3 oj 1/3 pineapple juice) |
220 g mascarpone |
40 g sugar |
Directions:
1. Soup:.
2. Prepare soup by blanching peaches and removing skin.
3. Place mangoes, peaches into saucepan with water, sugar, lemon juice and cook until tender.
4. Drain well and remove kernel from peaches.
5. Liquidize the flesh.
6. Ice Cream:.
7. Boil the coconut milk.
8. Whisk the egg yolks and sugar till well combined and the mixture becomes off white color.
9. Pour the hot milk onto the egg mixture slowly incorporating.
10. Return the mixture back to the stove on a low heat.
11. Make sure the mixture doesn't boil. A custard has now been made.
12. Add mascarpone, cool and add Malibu. Freeze.
13. To Serve:.
14. Place chilled soup into soup bowl. Add julienne of fresh peach. Place a ball of ice cream in the centre and garnish with fresh raspberries, mint and icing sugar.
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