Mango salad with rum and raisin ice cream

1 servings

Ingredients

Quantity Ingredient
150 grams Mango diced into 1cm squares soaked with
; 25g rum
100 grams Plain flour
100 grams Icing sugar
100 grams Unsalted butter; melted
2 Egg whites
200 millilitres Milk
200 millilitres Cream
1 Vanilla pod
6 Egg yolks
75 grams Caster sugar
200 millilitres Rum
50 grams Sultanas

Directions

TUILLE

RUM AND RAISIN ICE CREAM

Boil the milk and cream with the vanilla pod.

Mix the yolks with the sugar. Pour the boiling liquid on to the yolks. Mix and return to the heat. Cook out until it coats the back of the spoon.

As you put this into the ice cream machine, add your sultanas soaked in the rum and remaining rum, according to the manufacturer's instructions.

Alternatively, pour it into a large freezerproof bowl, cover and freeze until almost set. Transfer to a food processor and whisk until it is creamy and all the ice crystals have broken down. Return the mixture to the bowl, cover and place in the freezer again. Repeat this process twice, then freeze the ice cream until firm.

Tuille mixture: Sift the flour and icing sugar into a mixing bowl. Quickly stir in the melted butter and egg whites to make a smooth paste.

Refrigerate for 30 minutes. Spread the mixture into a stencil to form the desired shape, such as a tulip. The tuille technique is to spread the mixture thinly and evenly on to a buttered frozen tray. Cook the tuille till set. Cut into 4 x 20cm x 3cm strips and return to the oven till blonde and gold-tinged.

Immediately remove the strips from the oven. Set in a circle using a cutter ring as a support, firmly sealing the ends together.

Fill each of the rings with the marinated mango. Accompany with a ball of rum and raisin ice cream.

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