INGREDIENTS
1 l milk (full cream)
1 large pinch stabilizer
250 g sugar
70 g milk powder
2-3 ripe mangoes
1 ½ tbsp cornflour
½ cup cream (opt)
FOR CHOCO-COCONUT, ADD: 30 g cocoa/ cooking chocolate 50 g desiccated coconut [To be added later with cream]
METHOD
Mix all the dry ingredients together well. Add cold milk and 2 cups water and whisk till lumps are blended. Heat till thick. Cool. Pulp mangoes, strain and mix into custard with cream. Chill. Whip when half set. Refreeze.
1 l milk (full cream)
1 large pinch stabilizer
250 g sugar
70 g milk powder
2-3 ripe mangoes
1 ½ tbsp cornflour
½ cup cream (opt)
FOR CHOCO-COCONUT, ADD: 30 g cocoa/ cooking chocolate 50 g desiccated coconut [To be added later with cream]
METHOD
Mix all the dry ingredients together well. Add cold milk and 2 cups water and whisk till lumps are blended. Heat till thick. Cool. Pulp mangoes, strain and mix into custard with cream. Chill. Whip when half set. Refreeze.
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