Book Online : Rarebit Room Reservation Gift Vouchers : Buy gift vouchers online E-Newsletter : Latest from Welsh Rarebits Free Brochure : Request a Rare Brochure

In association with Great Little Places, Visit Wales, Historic Hotels of Europe, Ireland's Blue book, True Taste, Cadw and National Trust Historic Hotels Europe Visit Wales Great Little Places True Taste CADW The Self Catering Guide
Arrival
Departure
Hotel

Mango Delice

proprietor : Steve Murphy : Ty'n Rhos Snowdonia HotelRare Recipe from Ty'n Rhos near Caernarfon

Steve and Hilary Murphy took over Ty'n Rhos on the edge of Snowdonia just three months ago. While Hilary attends to front of house, Steve is busy producing the food. Steve cooks for the guests rather than cooking for accolades. 

Mango Delice
  

Recipe : Mango Delice : Ty'n Rhos Snowdonia Hotel

INGREDIENTS

 
METHOD

  1. Have ready 4 bowls. In one bowl whisk the double cream until it forms ribbons – refrigerate. In another bowl warm the egg whites and castor sugar over a pan of hot water until dissolved then whisk hard to form soft peaks – refrigerate. In the 3rd bowl whisk together the egg yolks and sugar again to a ribbon consistency and again refrigerate. Lastly in the 4th bowl soak the gelatine leaves in iced water for 20 minutes.
  2. In a saucepan put the mango puree and milk along with the split vanilla pod. Bring to the boil. Leave to cool for 5 minutes then pour into the bowl of egg yolks while whisking
  3. Return mixture to pan and stir continuously over a low heat until mixture starts to thicken like custard. DO NOT BOIL.
  4. Take off heat and stir in the well drained gelatine. When the gelatine has dissolved completely pass the custard mixture through a strainer and leave to cool.
  5. When lukewarm stir in the vodka then carefully fold in the meringue followed by the whipped cream. Immediately put into serving dishes (ramekins / individual glass dishes / or a flan ring on a thin sponge base) and leave to set in the refrigerator.
  6. To make a glaze soak 1 more leaf of gelatine in cold water for 10 minutes. Bring the 50ml of mango puree to the boil, strain the gelatine and put into the hot puree – stir until dissolved. Leave to cool a little.
  7. When lukewarm pour over the mango delice and allow to set in the refrigerator. 
  8. Serve with sugar coated chargrilled slices of fresh mango or cinnamon biscuits.






16 January 2012
Another website by cwndesign