For the mango
1 mango, peeled, stone removed, flesh sliced
1 tbsp caster sugar
For the floating islands and coconut custard
1 x 400ml/14 fl oz can coconut milk
1 vanilla pod, split, seeds scraped out
2 free-range eggs, whites and yolks separated
pinch salt
4 tbsp caster sugar
PREPARATION METHOD:
1. Preheat the grill to its highest setting.
2. For the mango, place the mango slices onto a baking tray and sprinkle over the caster sugar. Place the mango slices under the grill and grill until the sugar has melted and is golden-brown.
3. For the floating islands and coconut custard, heat the coconut milk, vanilla seeds and vanilla pod over a medium heat for 4-5 minutes, or until barely simmering.
4. In a bowl, whisk the egg whites and salt until stiff peaks form when the whisk is removed. Gradually add half of the sugar until the mixture is glossy and well combined.
5. Using two metal spoons, make three quenelles of meringue. Poach the meringue quenelles in the coconut milk for 2-3 minutes, or until cooked through. Remove the floating islands from the pan using a slotted spoon and set aside. Discard the vanilla pod.
6. In a clean bowl, whisk the egg yolks with the remaining sugar until pale and fluffy. Pour over the hot coconut mixture, whisking continuously, until well combined.
7. Return the coconut custard to the pan and cook over a low heat for 3-4 minutes, or until the mix is thick enough to coat the back of a spoon.
8. To serve, arrange the caramelised mango pieces into the centre of a serving plate. Place the floating islands on top. Pour over the coconut custard.
1 mango, peeled, stone removed, flesh sliced
1 tbsp caster sugar
For the floating islands and coconut custard
1 x 400ml/14 fl oz can coconut milk
1 vanilla pod, split, seeds scraped out
2 free-range eggs, whites and yolks separated
pinch salt
4 tbsp caster sugar
PREPARATION METHOD:
1. Preheat the grill to its highest setting.
2. For the mango, place the mango slices onto a baking tray and sprinkle over the caster sugar. Place the mango slices under the grill and grill until the sugar has melted and is golden-brown.
3. For the floating islands and coconut custard, heat the coconut milk, vanilla seeds and vanilla pod over a medium heat for 4-5 minutes, or until barely simmering.
4. In a bowl, whisk the egg whites and salt until stiff peaks form when the whisk is removed. Gradually add half of the sugar until the mixture is glossy and well combined.
5. Using two metal spoons, make three quenelles of meringue. Poach the meringue quenelles in the coconut milk for 2-3 minutes, or until cooked through. Remove the floating islands from the pan using a slotted spoon and set aside. Discard the vanilla pod.
6. In a clean bowl, whisk the egg yolks with the remaining sugar until pale and fluffy. Pour over the hot coconut mixture, whisking continuously, until well combined.
7. Return the coconut custard to the pan and cook over a low heat for 3-4 minutes, or until the mix is thick enough to coat the back of a spoon.
8. To serve, arrange the caramelised mango pieces into the centre of a serving plate. Place the floating islands on top. Pour over the coconut custard.
It looks delicious, what makes it more good is it have mango in it. going to try this one out for sure, thank you for sharing the recipe with us
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