Mango And Mascarpone Brulee Recipes

Steps:

• Preheat oven to 300 degrees. In a dry bowl, melt the chocolate over barely simmering water. Remove from heat. In a medium saucepan, combine the cream and 1 tablespoon of sugar. Bring to a scald. Meanwhile, put the remaining sugar, framboise and egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream into them to gradually warm them up. Whisk in the warm chocolate. Strain into a pitcher. Divide the custard among 8 ramekins. Add 1/3 of the berries and 1/3 of the mango cubes. Dunk each piece of fruit so that it is completely coated with custard. Skim any bubbles off the surface. Put the cups in a roasting pan and add enough hot water to come halfway up the sides of the cups. Tightly cover the pan with foil and bake 35 to 45 minutes. They should still jiggle slightly but their surfaces should be set. Let cool to room temperature in the bath then remove the custards and refrigerate for at least 4 hours or overnight. To serve, sprinkle on some sugar and melt with tip of a propane torch flame. While still hot, sprinkle on the rest of the raspberries and mango.

Steps:

• Slice the mangoes on either side of the pit. Discard the pit and peel the fruit. Slice and then chop the fruit. Divide it among 4 ramekins.
• Beat the mascarpone cheese with the yogurt. Fold in the ginger, lime rind and juice, and soft light brown sugar. Divide the mixture among the ramekins and level off the tops. Chill for 2 hours.
• Sprinkle 2 tablespoons of raw brown sugar over the top of each dish, covering the creamy mixture. Place under a hot broiler for 2-3 minutes, until melted and browned. Let cool, then chill until needed. This dessert should be eaten on the day it is prepared.

Steps:

• Peel the mangos dice their flesh, and keep the juices they give off when being diced.
• Beat the mascarpone with the yogurt. Once they are combined, add the yogurt, ground ginger, lemon juice and rind. Add rum if you choose to.
• Place the mango with its juice in a 13 x 9 inch mold. Ladle the mascarpone mixture over mango and top with the brown sugar and butter . Refrigerate until close to serving time.
• Preheat broiler to high temperature. Broil for 4-5 minutes, until golden brown and bubbly. Let cool for 2 minutes and decorate with fresh mint leaves if you choose to.

Steps:

• Heat broiler to high with rack 6 inches from heat source. Scatter 1 tablespoon sugar evenly over cut side of each mango half. Immediately broil on a foil-lined rimmed baking sheet until mangoes are softened and sugar is hardened and golden brown, 5 to 7 minutes. Serve warm with lime wedges.

Steps:

• First you'll make a pastry cream and then fold in both mascarpone and whipped cream.
• Prepare the pastry cream:
• Scald the milk.* Whisk together the egg, egg yolk, flour, and sugar in a small bowl. Slowly pour the scalded milk into the egg mixture while whisking constantly. When all the milk has been incorporated, pour it back into the pan and return to the heat. Bring to a boil while stirring constantly. Cook for 2 minutes to cook out the raw flavor of the flour. Stir in the vanilla beans or vanilla extract. Pass through a sieve to remove any lumps and cover with plastic wrap pressed right down onto the surface of the pastry cream to prevent a skin from forming. Cool.
• Make the mascarpone chantilly:
• In a large bowl, fold together the cooled pastry cream, mascarpone, and whipped cream.
• Assemble the gratin:
• Preheat oven to 450��F. Scatter the berries and diced mango over the bottom of a 9-by-11-inch baking dish with low sides. (Low sides in the pan allow for better browning, because the air current moves easily over the surface of the food.) Spoon the mascarpone chantilly evenly over the berries and mango. Place dish in the hot oven for about 10 minutes, and cook until the berries have popped open a bit and the surface of the gratin has browned. Serve warm from the oven.
• *To scald means to bring the milk just up to under a boil so you get a skin on top.