Mango and Lime Syllabub
Ingredients
- 50g white sugar
- 3 sprigs of mint plus a few leaves for garnish
- 1 lime, peel of
- 300g (appox 2 large) mango flesh
- 600ml cream
- Place sugar, leaves from mint and lime peel into a dry TM bowl. Mill Speed 10, 15 seconds. Set aside.
- Add mango flesh to the bowl and puree Speed 5, 10 seconds. Set aside.
- Add butterfly to TM bowl, then add cream. Whip cream on Speed 4 until stiff peaks form, be careful not to over beat. Add mango and 2 tbsp of the sugar mix. Gently fold with the spatula to combine. Place into serving glasses and refrigerate until serving. Serve with a sprinkle of sugar mix and a sprig of mint
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