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In Australia stuffed mutton is called 'Colonial Goose.'
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Fried potatoes will be deliciously golden brown if sprinkled lightly with flour before frying.
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| Mango And Toasted Coconut Semifreddo |
Added: 29th Feb, 2008 | Viewed 551 times |  |  |
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| Yet another brilliant recipe from the coffers of Donna Hay's huge collection, this one tested out my new ice-cream maker beautifully and we had a creamy, delightful concoction for a hot, sunny day. Possibly the best ice cream ... ooops semifreddo i have had yet! |
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| Ingredients |
| 1 1/4 cups store bought mango puree [I used a can of pureed 'Kesar' mangoes from India]
1 3/4 cups cream
1/2 cup caster sugar
1 cup caster sugar, extra
3 eggs
3 egg yolks, extra
1/2 cup toasted shredded coconut [I lightly toasted moist, shredded coconut in a dry pan on low heat]
1 tbsp milk powder |
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| Method | Place the mango puree and sugar in a saucepan over medium to low heat. Allow to simmer for 5 minutes until the sugar dissolves and mixture thickens. Set aside to cool.
Place the eggs, egg yolks and extra sugar in a heatproof bowl. Place over a saucepan of shimmering water and whisk the mixture for 5 minutes until heated through and frothy. Remove from heat, add milk powder and beat with an electric mixture for 5-6 minutes until pale and thick. Gently fold through the mango mixture.
Beat cream in the bowl of an electric mixture until very soft peaks form. Fold the egg mixture and coconut through the cream. If not using an ice cream maker, pour mixture in a metal pan lined with non-stick baking paper, cover with foil and freeze for 4-6 hours until firm. If using an ice cream maker, follow manufacturer's instructions.
Click Here for pictures of the semifreddo and a review of the Krups ice cream maker. |
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