GENOISE WITH COCONUT CREAM AND CARAMELIZED PINEAPPLE AND MANGO
In this sunny-tasting tropical-fruit dessert, genoise becomes a tender shell for coconut pastry cream and slices of caramelized pineapple and mango.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 4
Steps:
- Using the tip of a paring knife, cut a circle into top of cake, leaving a 1/4-inch border and stopping about 1/3 inch from the cake's bottom. Insert a long slicing knife into edge of cake 1/3 inch from bottom, as if splitting the cake into two layers; instead of actually splitting the cake, only make that single incision and carefully move the knife blade within the cake to loosen the center. Repeat on opposite side. Use an offset spatula to lift out the center, leaving a shell for filling. Reserve cake center for another use.
- Brush shell with simple syrup. Spread pastry cream on bottom. Refrigerate until cold, 1 hour. To serve, arrange pineapple and mango on top of pastry cream.
COCONUT CREAMS WITH MANGO & LIME
Try this coconut twist on a panna cotta. The cleanness of the mango and lime served alongside cuts perfectly through the richness of the cream
Provided by Diana Henry
Categories Dessert
Time 25m
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Pour the coconut cream and double cream into a heavy-based saucepan with the sugar, broad strips of lime zest and crushed coconut, then set over a low heat, stirring a little to help the sugar dissolve. Turn the heat off just before it boils and leave to infuse for 1 hr (longer is fine). Strain and throw away the solids.
- Soak the gelatine in cold water for 10 mins to soften. Reheat the coconut mixture until hand-warm (if it's too hot, the panna cotta will not set properly). Stir in the lime juice.
- Lift the gelatine from the water and squeeze out the excess liquid. Stir into the coconut mixture. Divide between four metal moulds, each with a capacity of 125ml, or up to six teacups or small bowls if you're not turning out the panna cotta. Leave to cool, then put in a small roasting tin (just to transport them). Cover and chill in the fridge for about 4-6 hrs.
- Cut off the two 'cheeks' of the mango. (You could use the rest of the flesh for a smoothie). Place them, cut-side down, on a chopping board, then cut on an angle into thin slices. Transfer to a bowl and pour the lime juice over them.
- If you want to turn out the panna cotta, dip the moulds in to a bowl of boiling water for 5 seconds and loosen the edges with a knife. For each one, put a plate over the mould, turn the mould over while holding the plate in place, and shake. The panna cotta should slip out. Garnish with fine strips of lime zest, if you like. Serve alongside the lime-marinated mango.
Nutrition Facts : Calories 528 calories, Fat 47 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
GENOISE
The classic European sponge cake. No chemical leavener, just air that is beaten into the eggs. Folding (stirring without deflating) is the biggest factor. Be gentle!
Provided by Kevin Ryan
Categories Desserts Cakes Sponge Cake Recipes
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch round cake pan. Line with parchment paper and grease it as well. Lightly flour pan and paper.
- Sift together the flour, 2 tablespoons sugar, and salt onto a piece of wax paper.
- Place the eggs into a mixing bowl set over a pan of hot (not boiling) water. Add the 1/2 cup sugar to the eggs and whisk until the mixture feels warm (not hot) to the touch, about body temperature. Place the bowl onto a mixer and beat on medium speed until the mixture becomes pale yellow in color and falls off the end of the whisk attachment in long ribbons. Add the vanilla. Add about 1/3 of the flour mixture to the beaten egg and fold in. Continue to add the remainder of the flour, folding it in each time.
- Place about 1 cup of the batter into the bowl containing the melted butter and combine the butter with the batter. Add this back to the main batter and fold it in. Pour the batter into the prepared pan.
- Immediately bake at 350 degrees F (175 degrees C) for about 25 minutes or until the top is a light brown. Cool in pan on a rack about 10 minutes and then invert onto a rack. It is best to invert it again onto another rack so that it cools with the top up. Let cool completely before cutting or frosting.
Nutrition Facts : Calories 151 calories, Carbohydrate 23.9 g, Cholesterol 80.5 mg, Fat 4.4 g, Fiber 0.2 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 28.7 mg, Sugar 12.8 g
PORRIDGE WITH COCONUT MILK WITH CARAMELIZED MANGO
Make and share this Porridge With Coconut Milk With Caramelized Mango recipe from Food.com.
Provided by Dagmara O.
Categories Breakfast
Time 13m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Pour coconut milk, cow milk into the pot, add cinnamon.
- Pour oat flakes, according to preferences (I add 3 tbsp).
- . Bring to the boil, reduce heat and cook 3-4 minutes.
- Take your porridge off the heat, add honey and butter, cover and leave it aside.
- Melt butter in a pan, add honey. When it starts to caramelise, add mango and stir about 4 minutes.
- Stir Your porridge and put it into the bowls. Serve with mango. Enjoy Your meal!
Nutrition Facts : Calories 597.6, Fat 36.9, SaturatedFat 29.7, Cholesterol 16.4, Sodium 128.2, Carbohydrate 67.8, Fiber 5, Sugar 42.8, Protein 8
CARAMELIZED PINEAPPLE AND MANGO
Make and share this Caramelized Pineapple and Mango recipe from Food.com.
Provided by katew
Categories Dessert
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in frypan over moderately high heat.
- Add fruit and cook and stir for 3 or 4 minutes till browned.
- Add sugar and rum.
- Cook and stir further 3 or 4 minutes till mixture thickens and caramelizes.
- Cool for 30 minutes.
Nutrition Facts : Calories 176.8, Fat 4.5, SaturatedFat 2.6, Cholesterol 10.7, Sodium 39.4, Carbohydrate 34.2, Fiber 2.9, Sugar 29.3, Protein 1.4
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