Copyright © Berryland Books Ltd 2008Serves 4
Ingredients for The Sago Cream:
• 1½oz (50g) pearl sago
• 13fl oz (400ml) coconut milk (canned, sweetened)
• 13fl oz (400ml) water
• 3tbsp (45ml) sugar
• 1tsp (5ml) Bourbon vanilla
Ingredients for The Mango Ice Cream:
• 2 rip mangoes, about 20oz (600g)
• 3¼oz (100g) sugar
• 2tbsp (30ml) lime juice
• 2tbsp (30ml) orange liqueur
• 9½oz (300g)
Ingredients in Addition:
Exotic fruit of your choice (pineapple, papaya, oranges, mangoes, lychees...), sliced into wedges or diced.
Preparation:
1. Put the sago into a bowl, cover with hot water and leave to soak for about 10 minutes, Pour into a sieve and leave to drain.
2. Put the coconut milk into a pan with 13fl oz (400ml) water, the vanilla and sugar and bring to a boil. Turn the heat down to the lowest setting, add the sago and simmer over the very low heat, stirring, until the sago is transparent.
3. Peel the mangoes and cut the flesh away from the stones.
4. Put the mango flesh, sugar, lime juice and oranges liqueur into a tall beaker and puree with a hand blender, Push the blended fruit through a sieve and whisk in the yoghurt using an electric hand mixer until you have a light, foamy cream.
5. Transfer the mixture to a shallow metal dish, cover and put in the freezer for 3 hours.
6. When the mixture begins to freeze stir with a fork, Repeat three or four times (alternatively finish off in an ice cream maker).
7. Half fill dessert glasses with sago cream and add fruit mango ice cream. Serve garnished with whipped cream and a cocktail cherry.
This Desserts recipe was published in 'Chinese Cuisine - p42'
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