Mango and Vanilla

Name: Mango and Vanilla
Cuisine: Australia
Ingredients: 16 g (⅗ oz) gold strength gelatine leaves; 250 g (9 oz) unsalted butter, diced; 115 g (4 oz) caster (superfine) sugar; 500 g (1 lb 2 oz) mango purée (Boiron); 180 g (6⅓ oz) cracked and whisked organic eggs; 233 g (8½ oz) cream (35% fat content); 100 g (3½ oz) organic egg yolks; 1 vanilla bean, split lengthways and scraped; 100 g (3½ oz) caster (superfine) sugar; 150 g (5½ oz) organic egg yolks; 233 g (8½ oz) quality fresh whole milk

Preparation info

Difficulty
Medium

Appears in

Sepia

By Martin Benn

Published 2014

About

Ingredients

To make the Vanilla Custard

100 g (3½ oz) organic egg yolks
233 g (

Oceania
Australia
Sydney
Dessert

Method

To make the Vanilla Custard

Whisk the egg yolks and cream together in a bowl until completely combined. Heat the milk and vanilla in a medium heavy-based saucepan over very low heat to 35°C (95°F). Add the sugar and stir to dissolve. Increase the temperature to 45°C (115°F). Add the egg and cream mixture, and bring the temperature to 85°C (185°F), stirring constantly. Remove from the