Tembleque

(serves 6)

Ingredients

800ml coconut milk 200g caster sugar 100ml water ½ tsp salt 100g cornflour

For the berry compote:

90g blueberries 90g raspberries 90g blackberries 30g sugar

For the mango purée:

250g tinned, sliced mango (you can use fresh mango if you prefer) 10g caster sugar

Method To make the tembleque:

1. Oil and Cling-film six small ramekins then oil again lightly (to allow easy removal when the Tembleque is set). 2. Bring coconut milk, sugar and salt to the boil in a stainless steel pan. 3. Mix the water and corn flour together then whisk into the boiling coconut milk until it has thickened. Remove from heat. Pour the mix into the ramekins and cool.

To make the compote:

1. Place all the fruit into a pan with the sugar. 2. Place the pan on the heat and heat the fruit and sugar to slightly thicken the sauce. The fruit should keep its form and not disintegrate into a purée.

To make the mango purée:

1. Open the tinned mango and pour away 2/3rds of the juice from the tin. 2. Blend the remaining mango and juice with the sugar to a smooth purée.

To serve, tip out the tembleque onto a plate that has been drizzled with mango purée and spoon berry compote over. Garnish with mint and serve.