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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 3 ripe mangos, seeded, peeled, & cut up (3 cups) 1/3 cup sugar 1 tsp unflavored gelatin 1/4 cup cold water 1 cup whipping cream 1/4 tsp coconut extract 2 kiwi fruits, peeled & sliced 1/4 cup flaked coconut Instructions: Chill a medium mixing bowl & the beaters of an electric mixer. Place 2 of the cut-up mangos in a food processor bowl or blender container. Cover & process until smooth. Measure 1 cup of the puree; set aside. Keep the remainder of the puree for a garnish. Combine the sugar & gelatin in a medium saucepan. Stir in the water. Cook & stir over low heat, just until gelatin is dissolved. Remove from heat. Stir in the 1 cup mango puree. Cool a few minutes to room temperature. Beat whipping cream and coconut extract in the chilled bowl with an electric mixer on low speed until soft peaks form (tips curl). By hand, fold mango mixture into whipped cream. Chill until mixture mounds when spooned (about 1 hour). Divide half of the mango mixture among individual dessert dishes. Divide remaining cut-up mango among the dishes. Top with remaining mango mixture. Cover & chill 4 hours or until set. To serve, garnish with remaining mango puree, top with kiwi slice & coconut flakes. |
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