Saturday, May 14, 2011

African dessert

Note: there is a vegan cream called Mimicreme that woks really well here instead of dairy cream.


Mango Ice Cream

Yield: 1 quart ice cream

Any fruit ice cream will serve for the Coupe Mount Kenya, especially peach ice cream. Fruit sherbet may also be used. Canned pineapple may be substituted for the fresh, but it does not have the same zing.

Mash 4 or 5 RIPE MANGOS, peeled and pitted. There should be 2 cups.

Whip: 1 cup HEAVY CREAM with
1/2 cup SUGAR until stiff.

In a 2-quart bowl:

Combine: 2 cups MASHED MANGOS
2 Tbs. LEMON PEEL cut in tiny ribbons
1/2 tsp. SALT.

Fold in the whipped cream.

Pour into freezer trays or a 6-cup mold and freeze.


Yield: 1 quart sauce mixture

In a 1-quart sauce pan:

Simmer: 1 cup PINEAPPLE JUICE (canned) and
1 cup SUGAR until it dissolves and a syrup is formed.

Add 1/2 cup WHITE RUM. Cool.

In a 2-quart bowl:

Cut 3 cups FRESH PINEAPPLE in 1/2-inch dice.

Pour the Pineapple Rum Sauce over the pineapple.

Marinate for several hours.

Place 1 scoop MANGO ICE CREAM in a 6-oz. wine glass.

Top with 3 to 4 oz. PINEAPPLE RUM MIXTURE

Garnish with 1 Tbs. PISTACHIO NUTS, coarsely chopped.

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