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Fruity Mango Brulee


Recipe Courtesy - @Unileverfoodsolutions

Ingredients 

Mango:
  • Tinned Mango Slices 410g

Brulee:
  • Meadowland Classique 600 ml
  • 63 g  CARTE D'OR Crème Brûlée
  • 63 g  Boudoir Biscuits, box           
  • 125 ml  CARTE D'OR Passion Fruit Sauce
  • 5 ml  Orange zest            

Method

Mango:
  1. Drain the mango slices, reserve the juice from the tin. Cube the mango slices.

Brulee:
  1. In a pot bring, add the reserved juice from the mango slices,300ml Meadowland Classique and orange zest to the boil.
  2. Mix the Carte D’Or Crème Brulee powder and the remaining 300ml of Meadowland Classique together.
  3. Add the mix to the boiled cream mixture, stir and allow to simmer gently for 4 minutes
  4. Take 6 dessert glasses or dessert serving cups and start to layer the bottom of the glass with roughly chopped sponge finger biscuits, followed by 1 teaspoon of the Carte D’Or Passion fruit sauce, dessertspoon of cubed mango.
  5. Pour a little of the crème brulee mixture over the fruit and biscuit base. Allow to set in the fridge for 5minutes.
  6. Once slightly set, remove from the fridge and repeat the process- equally diving the biscuits, 1 teaspoon passion fruit sauce and some cubed mango
  7. Pour over remaining crème brulee mixture, allow to set for 30 minutes. Decorate with Carte d Or passion fruit sauce, skewer of mango and mint leaves and serve


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