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Fruit jelly mango and papaya cubes nutmeg and buttermilk ice cream with cocoa bean infusion

Number of Portions
Fruit jelly mango and papaya cubes nutmeg and buttermilk ice cream with cocoa bean infusion

Ingredients:

- 1 mango
- 1 papaya
- For the fruit jelly:
- 800 ml water
- 1/2 orange
- 1 unpeeled apple
- 1/2 Vanilla Pods
- 1 Whole Cardamom
- For the nutmeg and buttermilk ice cream:
- 75 grams cane sugar
- 50 ml water
- 500 ml buttermilk
- 50 grams fromage frais
- 3 tbsp sunflower oil
- 1/4 tsp Ground Nutmeg
- For the cocoa bean infusion:
- 500 ml milk
- 150 grams plain chocolate (at least 70% cocoa) with cocoa beans
- 60 grams sugar
- 2 egg yolks

Method:

To make the fruit jelly, simmer the ingredients on a low heat for 20 minutes then strain.

Peel the mango and papaya, and put the papaya seeds aside. Chop the flesh into cubes and set aside. Wash and dry the seeds and set aside. To make the ice cream, heat the sugar and water in a pan over a gentle heat, stirring occasionally until all the sugar has dissolved, forming a syrup. Leave to cool.

Mix all the remaining ingredients thoroughly in a bowl, with the sugar syrup.

Arrange the mango and papaya cubes on the jelly. Add a scoop of buttermilk ice cream, a few of the papaya seeds and serve, accompanied with a mug of hot chocolate.

Products used in this recipe: