Tropical Fruit Beignet With Mango Coulis And Coconut Ice Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Flour,
1 1/2 tsp: Baking powder,
1/2 tsp: Salt,
1/2 cup: Milk,
1: Egg,
1 tbsp: Sugar,
3 tbsp: Small diced papayas,
3 tbsp: Small diced mango,
3 tbsp: Small diced pineapple,
3 tbsp: Small diced quava,
Oil for frying,
2: Whole mango, peeled, seeded,
And chopped,
Juice of one lemon,
2/3 cup: Water,
1/2: Sugar,
4: Quenelle scoops of coconut,
Ice cream, (If coconut ice
Cream is not,
Available, fold toasted
Coconut, 1 tablespoon Malabu
Rum, with softened
Vanilla ice cream),
Powdered sugar in shaker,
2 tbsp: Chiffonade mint,
Directions:
Preheat the fryer. In a mixing bowl, combine the flour, baking
powder, salt and sugar together. Beat in the egg and milk. Fold in
the small diced fruit. Refrigerate for 1 hour. In a sauce pot,
combine the chopped mango, lemon juice, water and sugar together.
Bring the mixture up to a boil. Reduce to a simmer and cook for 5
minutes or until the fruit is very tender. Pour the mixture into a
food processor and puree until smooth. Remove and allow to chill for
30 minutes. In the hot grease, drop a heaping tablespoon of the
beignet. Fry 5-6 at a time and stir constantly for even browning. Fry
the beignets for 2-3 minutes, or until golden brown. Remove from the
fryer and drain on a paper-lined plate. Powder the beignets with
powdered sugar. Spoon the coulis in the center of the plate. Place
the quenelle of ice cream in the center of the coulis. Arrange the
beignets around the ice cream. Garnish with powdered sugar and
chiffonade of mint.
Yield: 4 servings
ESSENCE OF EMERIL SHOW #EE2352
Source from luhu.jp
powder, salt and sugar together. Beat in the egg and milk. Fold in
the small diced fruit. Refrigerate for 1 hour. In a sauce pot,
combine the chopped mango, lemon juice, water and sugar together.
Bring the mixture up to a boil. Reduce to a simmer and cook for 5
minutes or until the fruit is very tender. Pour the mixture into a
food processor and puree until smooth. Remove and allow to chill for
30 minutes. In the hot grease, drop a heaping tablespoon of the
beignet. Fry 5-6 at a time and stir constantly for even browning. Fry
the beignets for 2-3 minutes, or until golden brown. Remove from the
fryer and drain on a paper-lined plate. Powder the beignets with
powdered sugar. Spoon the coulis in the center of the plate. Place
the quenelle of ice cream in the center of the coulis. Arrange the
beignets around the ice cream. Garnish with powdered sugar and
chiffonade of mint.
Yield: 4 servings
ESSENCE OF EMERIL SHOW #EE2352
Source from luhu.jp
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