I took some of my remaining sponge of another cake and combined it with this dessert. My family approved it ;)
For the mango sorbet:
take the flesh of two ripe mangos
7 fl. oz. water (100ml)
1-2 tablespoons glucose syrup
1 teaspoon flour of locust bean
some vanilla essence
Puree the mango, water, syrup, vanilla and locust bean. Then put it for about two hours into the freezer. Creamy fluffy soft ...hmmm
Serve with some fresh pawpaw (papaya) and some eatable blossoms.
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