Skip to main content

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


Comments

Post a Comment

Popular posts from this blog

EASY CARAMEL CAKE Ingredients Cake 1/2 cup butter, room temperature 1 cup light brown sugar 3 eggs 1 tablespoon vanilla 2 teaspoons baking powder 1 teaspoon kosher salt 2 cups all purpose flour 3/4 cup milk 2 cups caramel sauce, divided Frosting 8 ounces cream cheese, room temperature 1/2 cup butter, room temperature 1 1/2 teaspoons vanilla 4 cups powdered sugar Method Cake Preheat oven to 180 C . Spray a 9×13 baking dish with nonstick spray and set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together on medium speed for 2 minutes. Add eggs in one at a time, scraping the sides of the bowl as necessary. Add in the vanilla, baking powder and salt and mix to combine. Turn the mixer speed to low and add in the flour and the milk in alternating additions, beginning and ending with the flour. Mix until smooth, about 30 seconds, scraping the sides of the bowl...
1 comment
Read more
The Best Homemade Peanut Butter Ingredients BASIC PEANUT BUTTER 2 cups (300 grams) unsalted shelled peanuts 1/4 to 3/4 teaspoon kosher salt 1 to 2 teaspoons honey 1 to 3 teaspoons peanut or vegetable oil, if needed ALMOND PEANUT BUTTER 1 cup (150 grams) unsalted shelled peanuts 1 cup (150 grams) unsalted whole almonds 1/4 to 3/4 teaspoon kosher salt 1 to 2 teaspoons honey 1 to 3 teaspoons peanut or vegetable oil, if needed CHOCOLATE PEANUT BUTTER 2 cups (300 grams) unsalted shelled peanuts 1/2 teaspoon kosher salt 2 tablespoons peanut oil or vegetable oil, plus more as needed 1/2 cup (45 grams) unsweetened cocoa powder 1 1/2 cups (170 grams) powdered sugar Method ROAST NUTS Heat oven to 176 degrees C. Add the nuts to a round or square cake pan (or rimmed baking sheet). Roast nuts for 3 minutes, shake pan then roast another 3 to 5 minutes or until the nuts are lightly browned and smell nutty (careful, ...
Post a Comment
Read more
Honey Almond Granola Ingredients 3 cups of quick cooking oats 3/4 cup of sliced almonds 1/2 cup grated coconut 1/2 cup honey, local if at all possible 1/4 cup of coconut oil, melted 2 tablespoons of warm water 1 teaspoon of vanilla extract Method Preheat your oven to 325 °F (163 °C). Mix the dry ingredients in a large bowl. (Oats, almonds, and coconut) Make sure you have mixed it evenly and set it to the side. Using a smaller bowl, stir together the wet ingredients. (Honey, coconut oil, water, and vanilla extract) You will need to melt the coconut oil in the microwave for about 10 seconds. Make sure the ingredients are well combined. Pour the wet mixture slowly over the dry mixture. Stir thoroughly to ensure that the mixture is well combined. Spray nonstick cooking spray over your baking tray. This will make sure the granola won't stick. Line the baking tray with baking paper. Make sure the baking paper covers all of the inside of the t...
Post a Comment
Read more