CHEF

The Herald Magazine - - CONTENTS - Graeme Cheev­ers is head chef at Martin Wishart at Loch Lomond within Cameron House Hotel. Visit mwlochlomond.co.uk or call 01389 722504

THERE’S no sweeter-smelling fruit than a ripe mango so I’d urge you to use your nose when choos­ing two for this lux­u­ri­ous dessert, the idea for which evolved from a cock­tail where mango, rum and lime are a match not to be messed with. Be­sides top-qual­ity fruit you’ll need an elec­tric whisk and a sugar ther­mome­ter .

MANGO PAR­FAIT, WHITE RUM AND LIME SYLLABUB

Serves 4

1 leaf of gela­tine 2 man­goes 5 eggs 100g caster sugar 700ml dou­ble cream 30g ic­ing sugar 2 limes 50ml white rum

Start by soak­ing the gela­tine in cold water to soften it and then peel the man­goes, cut­ting the flesh from the stones. Place the flesh in a blender and blitz to a puree.

Weigh out 100g puree and re­serve to one side, keep­ing the rest sep­a­rate for serv­ing.

To make the par­fait, sep­a­rate the egg yolks and whites. Dis­card the whites or save them for an­other pur­pose and place the yolks in a mix­ing bowl, whisk­ing with an elec­tric whisk un­til light and dou­bled in size.

Add the caster sugar and 50ml water to a small saucepan. Place the pan on a medium heat and cook un­til the tem­per­a­ture reaches 115C (use a sugar ther­mome­ter). With the whisk still run­ning driz­zle the hot sugar into the egg yolks and beat un­til cool.

Warm 100ml of the cream in a small saucepan, then re­move the pan from the heat and add the gela­tine, al­low­ing the mix­ture to cool slightly. Mean­while take 300ml of the cream and whisk it to soft peaks.

Now add the cream and gela­tine mix­ture to the egg yolks and mix, then fold in the mango puree and then the whipped cream.

Once all the in­gre­di­ents are in­cor­po­rated spoon the mix­ture into glasses or serv­ing dishes and place in the freezer for four to six hours.

When the par­fait is set, take the re­main­ing cream and place it in a large mix­ing bowl along with the ic­ing sugar.

Finely grate the zest of the limes and add it to the cream, whisk­ing un­til the cream forms soft peaks. Add the rum and lime juice and whisk again to soft peaks.

Re­move the par­faits from the freezer and top with the re­main­ing mango puree, then spoon on the syllabub.

Place the par­faits in the fridge for 15 min­utes to soften slightly be­fore serv­ing.

PHO­TO­GRAPH: ALAN DON­ALD­SON

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