MANGO DELICE WITH ALFONSO SORBET A GREAT elegant dinner party recipe that oozes extravagance.
Tip: Do try to source out the Alfonso mango – when in season, the sweet honey flavour is seriously hard to beat. Serves eight Base: 200g Hob Nob biscuits 60g butter – melted Filling:
Three leaves of gelatine 80g mango purée 250g cream cheese 80g caster sugar 250g whipping cream – semi whipped Topping: 100g mango purée 100g sugar 100g water To finish: Alfonso mango sorbet Alfonso mango slices Edible flowers 1. For the base – simply blitz the Hob Nobs to a light crumb, add the butter, then use to line a cling film 15cm x 30cm lined tray.
Place in the fridge to firm. 2. For the filling – soak the gelatine in the mango purée for 20 minutes, warm gently until melted.
Cream together the cream cheese and sugar until light, mix in the mango purée then fold in the semi whipped cream. 3. Spoon this mixture on top of the biscuit base and level with a palette knife.
Place in the fridge to firm. 4. For the topping – soak the gelatine in the mango, sugar and water for 20 minutes, warm gently to melt, cool slightly then pour over the top of the delice. 5. Place in the fridge for two hours to firm.
Remove from the tray with the assistance of pulling on the cling film. Slice into eight rectangles then finish with the mango sorbet, mango slices and edible flowers.
One leaf of gelatine