From the ice cream and sorbet flavour challenge on MasterChef Ireland 2012
Ingredients
- 200 ml coconut milk
- 200 ml cream
- 5 egg yolks
- 100 g sugar
- 115 g butter
- mango purée
- 1 mango
- icing sugar
- mango
- 115 g butter
- 225 g plain flour
- 115 g sugar
- 3 egg yolks
- 125 g softened butter
- 125 g sugar
- 125 g ground almonds
- 2 eggs
- 2 pears
- 2 star anise
- 5 cloves
- 1 cinnamon stick
- 3 cardamom pods
- 250 g sugar
- 500 ml water
- 0 dragon fruit
- 0 mango
- 0 toasted coconut flakes
Method
- 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.
- Chill then mix in cream. Churn in ice-cream maker for 10 minutes. When ready mix in mango puree.
- 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.
Method
- Put everything for the pears in pot and poach for 20 minutes.
Method
- 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.
- 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.
Method
- Mix the flour, butter, sugar in mixing bowl until crumbly. Add in eggs at a time
- On the work surface dust with flour. Work the dough roughly to form a round shape. Once complete, rest in fridge.
Method
- Roll out the pastry line in tart tin. Fill with frangipane. Top with sliced poached pear and bake for 30 minutes.
- 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.
Method
- Beat sugar and butter till pale. Add in eggs. Then fold in almond.
