Origin of dish:
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Type of cooking:
Preparation time: 30 minutes
Cooking time: 20 minutes
Ingredients (serves 4):
Method: Prepare spice syrup the night before:
5 egg yolks
250ml whipped cream
50g brown sugar
4 slices pain d'épice, or ginger cake if unavailable
100g brown sugar
4 dried figs
8 dried aprcots
5 crushed peppercorns
5 crushed coriander seeds
1/2 stick cinnamon
1 vanilla pod
1 pod star anise (available from most major supermarkets, or try your local Chinatown)
Heat 200ml water in a pan, then add sugar and spices.
Bring to boil, remove from heat, then add figs and apricots. Leave for at least 24 hours.
On the day:
Strain dried fruit from syrup, keep syrup to one side. Chop fruit.
Peel and dice mango.
Melt butter, then add fruit.
Heat 5 tablespoons spice syrup, then add egg yolks. Cook as you would a sabayon (zabaglione), whipping constantly so sauce thickens.
Leave to cool at room temperature, whisking from time to time.
Once sauce has cooled completely, add whipped cream.
Soak each slice of pain d'épice in syrup, then arrange in individual remequins or oven dish.
Cover with fruit and syrup, then creamy sauce.
Place under grill to heat through, until top is golden, then serve immediately.