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Spicy mango gratin

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Origin of dish:  Exotic
Type of cooking:  Hob
Preparation time: 30 minutes
Cooking time: 20 minutes
Ingredients (serves 4):

    2 mangos
    5 egg yolks
    250ml whipped cream
    50g butter
    50g brown sugar
    4 slices pain d'épice, or ginger cake if unavailable

    Spice Syrup:
    100g brown sugar
    4 dried figs
    8 dried aprcots
    5 crushed peppercorns
    5 crushed coriander seeds
    1/2 stick cinnamon
    1 vanilla pod
    20g ginger
    1 pod star anise (available from most major supermarkets, or try your local Chinatown)
    2 cloves


Prepare spice syrup the night before:

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.
Advice: Recommended wines:
- Dry or brut champagne or cremant.
- Creamy whites, such as Sauterne and Monbazillac.

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