Glazed Mango With Sour Cream Sorbet And Black Pepper Recipes

SOUR CREAM SORBET

Steps:

• Combine sugar and 3/4 cup water in saucepan. Simmer until sugar dissolves.
• Whisk sour cream in a large bowl until smooth. Gradually whisk in sugar syrup. Whisk in lime juice and zest. Refrigerate until cold. Transfer to an ice cream maker, and freeze according to the manufacturer's instructions.

BLACK PEPPER MANGO SORBET

Steps:

• Place the mango into the bowl of a food processor and process until smooth. Add the lime juice, pepper vodka, black pepper essential oil and the sugar and process for an additional 5 to 10 seconds. Pass the mixture through a fine mesh strainer and place in the refrigerator to chill until the mixture reaches 40 degrees or below, approximately 2 to 3 hours.
• Process the sorbet in an ice cream maker according to the manufacturer's instructions, approximately 20 to 25 minutes. Place in the freezer for 3 hours or overnight, before serving.
• Add the peppercorns to the vodka and allow to sit in a cool dark place for 7 days. Stir or gently shake to combine every few days. After 7 days, strain through a fine mesh strainer to remove the peppercorns. Place in a glass container with a lid and store in a cool dark place.

CREAMY MANGO SORBET

Steps:

• Place cubed mangos, sugar, cream, and ice into a blender; puree until smooth.
• Pour mixture into a large resealable plastic freezer bag. Seal, and freeze for 45 minutes to an hour. Move the contents around in the bag every 15 minutes while freezing.

GLAZED MANGO WITH SOUR CREAM SORBET AND BLACK PEPPER

Steps:

• Peel mangoes. Cut in thirds horizontally, leaving the pit in middle section. Place each portion without pit cut-side down on a work surface, and with a large knife cut into 8 slices perpendicular to the cutting board. Gently push down on slices so they spread out and overlap slightly.
• Sliver enough mango flesh left around the pits to make 1/2 cup. Set slivers aside.
• Butter a baking sheet large enough to hold mangoes in a single layer. Heat the broiler.
• Melt remaining butter in a large nonstick skillet. Use a spatula to place each sliced mango third in the pan so they keep their shape. Cook over medium heat about 5 minutes, sprinkling with two tablespoons sugar, and basting with pan juices.
• With spatula, transfer mangoes to baking sheet, place under broiler, and broil until edges just start to color. Do not overcook. Set mangoes aside.
• Add remaining sugar to juices in skillet, and cook over medium heat until juices start to caramelize. Add lemon juice, and continue to cook, stirring, until amber colored. Season lightly with pepper. Spoon on mangoes.
• Place a sliced caramelized mango third in each of 4 shallow soup plates. Spoon passion fruit sauce around each, and scatter raw mango slivers around. Top each with a large oval scoop of sour cream sorbet, sprinkle 1/4 teaspoon coarse pepper on top and serve at once.

MANGO-BLACK PEPPER GLAZED GRILLED PORK CHOPS

Steps:

• Place vinegar, sugar and peppercorns in a saucepan and reduce until thickened, strain into a bowl whisk in mango puree and let cool. Preheat grill. Brush pork chops with olive oil on both sides and season with salt. Grill for 5 minutes on each side for medium doneness. Remove and brush liberally with the glaze.

SOUR CREAM SORBET

Steps:

• Trim and throw away root ends, rough tops, and rough outer layers from lemon grass.
• Rinse tender stalks and cut into chunks.
• Finely chop in a food processor or with a knife.
• In a 4- to 5-quart pan, combine lemon grass, sugar, and 1 cup water.
• Bring to a boil over high heat,stirring occasionally.
• Cover and boil for 8 minutes, stirring occasionally.
• Pour syrup through a fine strainer into a 1-cup glass measure; throw away lemon grass.
• If there's less than 1 cup syrup, add water.
• If there's more, rinse pan, return syrup to it, and boil until reduced to 1 cup.
• Nest glass measure in ice water and stir syrup often until cold, 5 to 10 minutes; or cover and chill until cold, about 1 hour.
• Pour syrup into a bowl.
• Add lemon juice and sour cream; whisk to blend well.
• Pour mixture into a 1-quart or larger ice cream maker.
• Freeze until dasher is hard to turn and mixture is softly frozen, 15 to 20 minutes.
• Serve, or cover airtight and store in the freezer.
• Scoop portions into bowls.

CREAMY MANGO SORBET

Steps:

• Place all ingredients into a blender and puree until smooth and slightly thickened.
• Pour the puree into a plastic freezer storage ban and place in your freezer.
• About every 1/2 hour for the first 2 hours mash the bag by hand to keep the ice crystals small and the sorbet smooth.
• Freeze over night, and serve the next day for best results.