Tuesday, July 29, 2008

Mango Ice-cream


125g whipping cream
150g mango puree
100g milk
35g sugar
1tbsp gelatine powder
2tbsp water

1. Use a double-boiler melt the gelatine in the water and leave it to cool.
2. Whisk the whipping cream, mango puree, milk and sugar until thick and creamy.
3. Add in the gelatine mixture and continue to whisk until ribbon stage.
4. Pour the whipped cream into a container and leave it in the freezer to set.
5. Ready to serve.

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