(Dessert & Cakes – serves 4)
Ingredients
Almond cream
50 g / 2 oz almonds, blanched
75 g / 3 oz light cane sugar
seeds from ½ vanilla pod
75 g / 3 oz LURPAK Slightly Salted Butter, softened
1 egg
3 tbsp plain flour
15 g / ½ oz LURPAK Butter
3 ripe mangoes, peeled, thin slices
Accompaniment: 200 ml / 2/5 pt double cream 38%, whipped.
Baking time: Approx. 20 min. at 200° C / 400° F / Gas Mark 6.
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Instructions
Almond cream: Blend almonds, sugar and vanilla seeds until smooth. Add butter and egg. Blend quickly. Pour the mixture into a bowl and combine with the flour.
Melt the butter in a saucepan at strong heat without browning. Fry the mango slices for 3 min. Distribute the fried mango into 4 small ovenproof moulds (approx. 12 cm / 4¾“ diam.) and cover the fruit with almond cream. Bake the desserts on a baking tray in the middle of the oven until the “almond lid” is firm and golden.
Serve the dessert warm with ice-cold whipped cream.
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