Taste & Flavors - - CONTENT -

Mango desserts with Lara Ariss

Each sea­son, Lara Ariss (chef, au­thor and caterer) shares a straight­for­ward ap­proach to pre­par­ing dishes with fresh sea­sonal pro­duce.

Serves 8 to 10 Prepa­ra­tion 20 mins Cook­ing 10 mins

IN­GRE­DI­ENTS For the lab­neh mousse

• 400g lab­neh • 360ml heavy cream • 45g caster su­gar • ½ vanilla bean, split and

seeds scraped

For the mango coulis

• Juice of 1 mango • Juice of ½ lemon • 1 tbsp caster su­gar

To serve

• Mango slices • Pis­ta­chios, finely chopped


1. In a medium bowl, with a whisk at­tach­ment, whisk all the in­gre­di­ents for the lab­neh mousse to medium peaks and un­til light and fluffy. 2. In a small saucepan, over medium heat, place all the in­gre­di­ents for the mango coulis. Cook stir­ring con­stantly un­til the mix­ture starts to bub­ble and slightly thicken; about 10 min­utes. Re­move from the heat and set aside. 3. Us­ing a pip­ing bag, pipe the lab­neh mousse into serv­ing bowls and driz­zle with the mango coulis. Top each bowl with mango slices and pis­ta­chios. Serve im­me­di­ately.

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