Yield: 6 Servings
|1½ cup||Half and Half|
|1 pack||Unflavored gelatin|
|¼ cup||Dark Jamaican rum|
|2 cups||Crushed fresh mango pulp (about 3 large mangos=2 cps)|
|1¼ cup||Heavy cream|
|Fresh mint sprigs (optional)|
|Diced mango (optional)|
1. Beat the egg yolks with the sugar until light and slightly thick. Heat the half and half until steaming and whisk into the yolks in a thin stream.
2. Cook the mixture in a double boiler over medium heat, stirring almost constantly, until the mixture thickens enough to resemble heavy cream. Do not allow to boil.
3. While the custard is cooking, sprinkle the gelatin over the rum in a small heat-proof dish. Set the dish in a pan of gently simmering water and stir until the gelatin has completely dissolved, about 4 minutes. When the custard has thickened, stir in the gelatin mixture, being sure to scrape every bit of the gelatin in. Stir constantly for 1 minute.
4. Strain the custard through a fine-mesh sieve into a metal mixing bowl.
Place the mixing bowl into a slightly larger bowl filled ⅓ of the way with ice water. Stir the mixture until cold and the gelatin is beginning to set and become syrupy. Remove the metal bowl from the ice water.
5. Stir in the mango pulp.
6. Whip the cream until it begins to hold soft peaks. Reserve about ½ cup for topping; fold the remainder into the custard. 7. Spoon the custard creme into individual serving dishes or goblets, or into a single large serving bowl. Refrigerate for 3 to 4 hours, or until the creme has thoroughly set (though it will never be rigid or jello-like).
8. Sweeten the remaining softly whipped cream to taste and re-whip until it holds stiff peaks. Spoon or pipe over the servings. Garnish with mint sprigs or diced mango, as desired.
LOPEZ Y GONZALEZ
LEE ROAD, CLEVELAND HEIGHTS.
WINE: RED RIOJA
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .