Sweet ‘shak­shuka’

The Jewish Chronicle - - LIFE - AMIR BATTITO’S

Makes: 6

IN­GRE­DI­ENTS:

For the mango par­fait ‘yolk’: 300g mango puree Juice of one lemon 250g whip­ping cream

For the cream cheese ‘white’:

500g cream cheese 180g ic­ing sugar 200g sour cream 330g whip­ping cream

For the straw­berry ‘tomato’ sauce:

1kg straw­ber­ries, cleaned and hulled

250g sugar

240ml wa­ter

METHOD:

For the mango par­fait ‘yolk’: Whisk the mango puree with the lemon juice un­til smooth.

In a sec­ond bowl, whip the cream un­til it holds its shape.

Whisk the cream with the mango mix­ture un­til smooth and freeze the mix­ture. If you have an ice ball tray that makes half balls, freeze it in that. If not, freeze in a reg­u­lar con­tainer.

For the cream cheese ‘white’: mix the cheese, sour cream and 120g ic­ing sugar with a spat­ula un­til smooth.

In a sec­ond bowl whip the cream and 60g ic­ing sugar un­til the cream holds its shape. With a spat­ula, fold the cream cheese into the whipped cream un­til smooth then place in a pip­ing bag or bowl and re­frig­er­ate.

For the straw­berry ‘tomato sauce’: Blend the straw­ber­ries un­til smooth.

Dis­solve the sugar in the wa­ter then bring to a boil. Add the straw­berry mix­ture and cook over medium heat for about 10 min­utes while stir­ring — and set aside to cool.

To as­sem­ble your ‘shak­shuka’: Pipe or spoon out a small cir­cle of the cream cheese about 7-8cm di­am­e­ter in the cen­tre of a bowl.

Place a ball of the mango par­fait in the cen­tre of the Who says you can’t play with your food? cream cheese mix­ture. If you do not have a sil­i­cone ice ball tray then use a melon baller or ice cream scoop to make it.

Spoon the straw­berry sauce around the cream cheese to re­sem­ble the tomato sauce and serve.

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