Mangang Sorbetes Mango ice cream Serves: 6 Ice creams made from fruit, coconut and purple yam are popular in the Philippines.
500 ml (17 fl oz/2 cups) milk
Put the milk into a saucepan and bring slowly to the boil.
2 eggs, separated
Beat the egg yolks with half of the sugar in a bowl, until thick and light. Pour a little of the hot milk onto the yolks, stirring constantly, then add the yolk mixture to the pan and cook over low heat, stirring constantly – do not allow it to reach simmering point or the custard will curdle. As soon as it is thick enough to lightly coat the back of a spoon, remove from the heat and keep stirring until it cools slightly. Pour into a freezer tray and freeze until mushy.
115 g (4 oz/½ cup) caster (superfi ne) sugar 1 teaspoon gelatine 280–370 g (10–13 oz/1½–2 cups) fresh or tinned mango pulp 250 ml (8½ fl oz/1 cup) pouring (single/ light) cream
Sprinkle the gelatine over 2 tablespoons cold water in a cup and stand the cup in a small saucepan of water. Bring to the boil so the gelatine dissolves. Put the mango pulp in a bowl and add the gelatine water, stirring to combine. Whip the cream until it holds soft peaks – do not overbeat or the ice cream will have a buttery texture. Beat the egg whites until soft peaks form, then add the remaining sugar and beat until soft and glossy. Scrape the half-frozen custard into a bowl and beat with a hand-held beater until it is smooth, but do not let it melt. (Chilling the bowl helps in hot weather.) Fold in the mango pulp, egg whites and whipped cream and return to the freezer to freeze until firm.
The Complete Asian Cookbook Philippines © 2014• The Hardie Grant
162 Books. . All Rights Reserved.