A stunning dessert of a warm mango cream surrounded by a pineapple coulis and black current sorbet.
Peel and seed mangoes and dice into large pieces.
Caramelise with sugar and butter and finish with rum.
Keep aside in refrigerator.
Bring lemon juice and cream to the boil, reduce heat and then add corn starch.
Cook over a low heat until the mixture is the consistency of custard.
Remove from heat and add gelatine leaves, return to heat and bring the mix back to boiling point.
Once at boiling point, remove from heat and add egg yolks.
Return to heat and cook until thick, keep aside.
Bring 75g caster sugar and water to the boil and cook until toffee reaches 121 degrees Celsius.
While the toffee is cooking, beat egg whites and the remainder of sugar to form soft peaks.
Once toffee is cooked, remove from heat and fold in meringue mix and beat until completely cold.
Fold cold Italian meringue into custard.
Spoon mixture in to small ramekins or flat individual dishes to about halfway.
Spoon mango mix into the centre of each and then top with the remainder of mixture.
Allow to set in refrigerator for about six hours or in the freezer for three hours.
Before serving, sprinkle with icing sugar and gratinate under hot grill until golden brown.
Mix cornflour with about ¼ of the coulis liquid and bring to the boil, then add mix to the rest of the liquid to thicken.
Bring water, caster sugar and stabiliser t the boil then allow to cool.
Add fruit pulp, strain through a fine chinois and then curn in ice cream machine following manufacturer's instructions.
To serve, sprinkle with icing sugar and granitate under hot grill until golden brown. On a large plate arrange chiboust, sorbet and finish plate with coulis.
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