Tropical Fruit Beignet With Mango Coulis And Coconut Ice
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Tropical Fruit Beignet With Mango Coulis And Coconut Ice
  Fruit    Mango    Coconut  
Last updated 6/12/2012 12:59:35 AM. Recipe ID 22581. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Tropical fruit beignet with mango coulis and coconut ice
 Categories: 
      Yield: 4 Servings
 
  1 1/2 c  Flour
  1 1/2 ts Baking powder
    1/2 ts Salt
    1/2 c  Milk
      1    Egg
      1 tb Sugar
      3 tb Small diced papayas
      3 tb Small diced mango
      3 tb Small diced pineapple
      3 tb Small diced quava
           Oil for frying
      2    Whole mango, peeled, seeded,
           And chopped
           Juice of one lemon
    2/3 c  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 tb Chiffonade mint
 
  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
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 22581 (Apr 03, 2005)

[an error occurred while processing this directive]