Poached pear and frangipane tart with coconut and mango ice-cream

From the ice cream and sorbet flavour challenge on MasterChef Ireland 2012

Ingredients


Ice Cream and mango purée
  • 200 ml coconut milk
  • 200 ml cream
  • 5 egg yolks
  • 100 g sugar
  • 115 g butter
  • 1 mango
  • mango purée
  • icing sugar
  • mango

Tart
  • 115 g butter
  • 225 g plain flour
  • 115 g sugar
  • 3 egg yolks

Frangipane
  • 125 g softened butter
  • 125 g sugar
  • 125 g ground almonds
  • 2 eggs

Poached pear
  • 2 pears
  • 2 star anise
  • 5 cloves
  • 1 cinnamon stick
  • 3 cardamom pods
  • 250 g sugar
  • 500 ml water

Decoration
  • dragon fruit
  • mango
  • toasted coconut flakes

Method

Ice Cream
  1. Pour 1/3 of hot coconut milk in the egg mixture. Then pour it back in the pot. Put back on the heat until thick.
  2. Chill then mix in cream. Churn in ice-cream maker for 10 minutes. When ready mix in mango puree.
  3. Pour into the semi-set coconut ice-cream use the fork to roughly mix it to make it look like ripple. Put back in the freezer to set.
For the poached pear
  1. Put everything for the pears in pot and poach for 20 minutes.
Mango Purée
  1. For mango puree, just peel and cut mango into cube put in the blender with a tablespoon of icing sugar and blend until get smooth purée.
  2. Pour into the semi-set coconut ice-cream use the fork to roughly mix it to make it look like ripple. Put back in the freezer to set.
Pastry
  1. Mix the flour, butter, sugar in mixing bowl until crumbly. Add in eggs at a time
  2. On the work surface dust with flour. Work the dough roughly to form a round shape. Once complete, rest in fridge.
For the tart
  1. Roll out the pastry line in tart tin. Fill with frangipane. Top with sliced poached pear and bake for 30 minutes.
  2. Serve with toasted coconut flakes and mango and dragon fruit balls. For Dragon fruit, just cut it half and use melon baller scoop out the flesh, do the same as the mango, serve them both in the syrup left over from poached pear.
Frangipane
  1. Beat sugar and butter till pale. Add in eggs. Then fold in almond.


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