Recipe swap please!

[Guest guest]

Hi - does anyone have a recipe for a mango and coconut milk custard? I've got a

bowl of beautiful mangoes that need my attention, immediately, if not sooner.

In return, I'm offering this recipe:

SCD Caramelised Mango with Floating Islands and Coconut Custard

For the mango

1 mango, peeled, stone removed, flesh sliced

1 tbsp honey

For the floating islands and coconut custard

1 x 400ml/14fl oz can coconut milk

1 vanilla pod, split, seeds scraped out

2 free-range eggs, whites and yolks separated

pinch salt

4tbsps honey

Method

1. Preheat the grill to its highest setting.

2. For the mango, place the mango slices onto a baking tray and drizzle with

honey. Place the mango slices under the grill and grill until the honey is

bubbly and thin.

3. For the floating islands and coconut custard, heat the coconut milk, vanilla

seeds and vanilla pod over a medium heat for 4-5 minutes, or until barely

simmering.

4. In a bowl, whisk the egg whites and salt until stiff peaks form when the

whisk is removed. Gradually add half of the honey until the mixture is glossy

and well combined.

5. Using two metal spoons, make three quenelles of meringue. Poach the meringue

quenelles in the coconut milk for 2-3 minutes, or until cooked through. Remove

the floating islands from the pan using a slotted spoon and set aside. Discard

the vanilla pod.

6. In a clean bowl, whisk the egg yolks with the remaining honey until pale and

fluffy. Pour over the hot coconut mixture, whisking continuously, until well

combined.

7. Return the coconut custard to the pan and cook over a low heat for 3-4

minutes, or until the mix is thick enough to coat the back of a spoon.

8. To serve, arrange the caramelised mango pieces into the centre of a serving

plate. Place the floating islands on top. Pour over the coconut custard.

To come clean, I just came across this recipe today and haven't tried it yet

( " yet " being the operative word - I've been craving oeufs a la neige (aka

floating islands) for years now - I've only changed the sugar called for in this

recipe for equal amounts of honey, so some experimentation may be needed,

especially as honey flavours and consistency change from one honey to another.

I'm also working on another couple of recipes, including a coconut sorbet with

mango tarte tatin and chilli caramel crisp, and a mango-coconut milk ice cream.

Thanks!

Licia

UC 3.5 years

SCD 3.5 years

no medication

and mother to one feisty toddler so never ever enough time to experiment with

recipes!

[Guest guest]

Ramacher has this recipe for Peach and coconut milk custard, whichis scrumptious. Easy to switch out the peaches and put in the mangos.http://flog.cookingforceliacscolitiscrohnsandibs.com/category/coconut-milk/Peach CustardServes 4500 ml (2 cups) Coconut Milk5 eggs – whisked100 g (¹â„³ cup) honey1 tsp vanilla essence200 g (1 cup) peaches – peeled and slicedPre-heat oven to 150ºC/302 F – baking time 45 minuteCombine the coconut milk, eggs, honey and vanilla essence in a medium size pot and heat, whisking constantly. Do not boil. Cook for 1 minute, then remove from heat and pour into 4 ramekins. Evenly distribute the sliced peaches amongst the ramekins. Place the ramekins in a heatproof dish filled with water, reaching half way up the remekins. Bake in the oven for 45 minutes or until the tops start to feel firm. Remove from the oven and place the custards into the refrigerator for at least 3 hours before serving.Serve decorated with strawberries or some extra peach slices.Happy Cooking, RamacherHi - does anyone have a recipe for a mango and coconut milk custard? I've got a bowl of beautiful mangoes that need my attention, immediately, if not sooner.

[Guest guest]

Ramacher has this recipe for Peach and coconut milk custard, whichis scrumptious. Easy to switch out the peaches and put in the mangos.http://flog.cookingforceliacscolitiscrohnsandibs.com/category/coconut-milk/Peach CustardServes 4500 ml (2 cups) Coconut Milk5 eggs – whisked100 g (¹â„³ cup) honey1 tsp vanilla essence200 g (1 cup) peaches – peeled and slicedPre-heat oven to 150ºC/302 F – baking time 45 minuteCombine the coconut milk, eggs, honey and vanilla essence in a medium size pot and heat, whisking constantly. Do not boil. Cook for 1 minute, then remove from heat and pour into 4 ramekins. Evenly distribute the sliced peaches amongst the ramekins. Place the ramekins in a heatproof dish filled with water, reaching half way up the remekins. Bake in the oven for 45 minutes or until the tops start to feel firm. Remove from the oven and place the custards into the refrigerator for at least 3 hours before serving.Serve decorated with strawberries or some extra peach slices.Happy Cooking, RamacherHi - does anyone have a recipe for a mango and coconut milk custard? I've got a bowl of beautiful mangoes that need my attention, immediately, if not sooner.