Aug
09Finally! A fresh and easy-to-prepare dessert; I love chantilly cream, and Mauro, my husband, makes a great one! Do you want to know what his secret is? He gets help from our daughter Angelica, who is very good at cleaning all the bowls and spoons used!
Ingredients for 4 people
- 2 not too ripe mangoes
- 2 sprigs of sage
- 1 untreated lime
- 20 g butter
- 1/2 glass of black tea
- 1/2 tablespoon of cornstarch
- 160 ml of fresh cream
- 100 g of custard
- 1 tablespoon of icing sugar
Preparation
Rinse the mangoes, peel them, and cut them into slices. Melt the butter in a pan, add the washed and dried sage leaves, and brown the previously prepared mango slices; add 1/2 tablespoon of powdered sugar so that everything caramelizes slightly.
Squeeze the lime and keep the juice and peel aside.
Remove the caramelized mango from the pan and pat it lightly with kitchen paper to remove the excess butter. In the same pan, add the lime juice that you previously prepared, half of the black tea, and deglaze the caramelized bottom, helping yourself with a silicone spatula.
Mix the cornstarch with the remaining tea in a bowl, pour everything into the pan, and bind the bottom by heating it over low heat.
Whip the cream with the remaining icing sugar and add to the custard, stirring the mixture delicately; flavor with a grating of lime zest kept aside.
Serve the mango with the chantilly cream and black tea sauce. But, if you prefer, you can also serve everything in a jar by layering the mango, cream, and sauce.
Wine pairing
