Lemon Curd Mango Fool | Dessert Recipe

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  • čas přidán 27. 11. 2020
  • Lemon Curd Mango Fool by Chef Vineet Bhatia
    Ingredients
    Lemon curd
    100g salted butter
    125g white sugar
    200ml lemon juice
    Zest of 1 lemon
    2 tablespoon cornflour
    2 tablespoon water
    200g condensed milk, sweetened
    Mix cornflour and water until smooth and keep aside
    Heat butter, sugar and lemon juice in a pan over low heat until it turns into a smooth liquid.
    Add the cornflour paste and cook over low heat till the mixture thickens to the consistency of a custard.
    Stir in the condensed milk and mix until it turns into a smooth mixture, transfer to a jar/bowl to cool and then refrigerate.
    This will stay in a refrigerator for 1 week.
    Mango yoghurt fool
    2 digestive biscuits, crushed to a crumble texture
    200g mango, cut into ¾ cm dices
    1 tablespoon icing sugar
    150g lemon curd
    250g Greek yoghurt/thick yoghurt
    Shortbread biscuits
    In a bowl add the mango cubes and icing sugar, lightly crush and mix them together. The crushing helps the mango to release its juices and mix with the icing sugar to form a mango glaze.
    In another bowl, gently fold together the lemon curd and thick yoghurt to get a ripple effect (not a smooth mixture).
    In a balloon glass spoon the digestive biscuit crumbles, top it with lemon curd and yoghurt. Add some mango cubes.
    Spoon the yoghurt mix and cover the top with the mango cubes.
    Serve with shortbread biscuits
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    Website: vineetbhatia.com
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