FOOD

Rossendale Free Press - - Leisure - AN­DREW NUTTER Nut­ters Restau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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

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