Cook Culinary Studio

 
 
Picture
This is a slightly modern version of a South African classic: mango with cream and yoghurt and brown sugar caramel. Originally, dark brown sugar, or Muscovado, is sprinkled on top of the dessert and allowed to melt. In this recipe, castor sugar is melted and drizzled over the dessert and lemon curd is folded through the cream and yoghurt.


 Mango and lemon curd Brûlée dessert (4)
2 mangoes, peeled and chopped
250ml cream
4 TBS Greek yoghurt
6 TBS good homemade lemon curd
50g castor sugar

  1. Whip cream and yoghurt
  2. Layer mango, cream and curd in 4 glasses
  3. place sugar in a pan and gently heat until melted
  4. Drizzle over the dessert
  5. remaining sugar can be drizzled onto a non stick mat, lifted and spiked into dessert
 
 


Comments

Amelia Roets

Wed, 10 Mar 2010 1:08:38 pm

Hi Debs
Please can you e-mail me the lemon curd recipe.
Thanks
Amelia

 



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