Food & Recipes

24 August 2009, 14:43

INGREDIENTS
For the syrup:
300ml white wine, medium dry
1 cinnamon stick
¼ tsp chilli flakes
1 vanilla pod, split
1 red finger chilli, split, left but stems left on & seeds shaken out
2 x star anise
50g caster sugar

For the ice-cream:
150ml milk
150ml coconut cream
300ml double cream
50g un-sweetened dried coconut, toasted
4 egg yolks
150g caster sugar
1 vanilla pod, split

For the mango:
2 large firm mango
1 tbsp sunflower
1 tbsp icing sugar

METHOD
For the syrup put all the ingredients into a heavy-based saucepan. Allow to simmer until the liquid had reduced by three quarters. Next pass through a sieve into a smaller pan. Take the seeds out of the vanilla pod with the back of a knife then add to the reserved liquid.

Put back on the heat and allow to reduce to a syrupy consistency then pour into a small bowl and allow to cool completely.

For the ice-cream put the coconut cream, double cream and toasted coconut into a heavy-based saucepan.

Heat until just boiling then remove from the heat and allow to cool a little. Meanwhile in a large bowl whisk the egg yolks with the sugar until they are well combined and slightly fluffy.

Next slowly add the warm cream mixture to the eggs yolks stirring all the time.

Pour the mixture back into the pan and simmer gently stirring all the time until the mixture starts to thicken and coats the back of a wooden spoon.

Remover from the heat and pass through a sieve into a bowl and allow to cool before putting into an ice-cream machine. Churn according to the manufacturers. Freeze until you are ready to serve.

For the mango heat a griddle pan to smoking hot. Cut the mango so you have two large cheeks and two smaller ones. Brush each cheek with the oil then dip into icing sugar. Place on the griddle and cook for about 2-3 minutes until nicely lined.

To serve, put two cheeks in each bowl along with a couple of scoops of ice cream and a drizzle of the syrup.

Last updated: 24 August 2009, 14:46