Poached Mango with Lemongrass Crème Anglaise and Coconut Sorbet

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS10

Recipe courtesy Executive Chef Christophe Joignant, Capital City Club, Brookhaven

Poached Mango with Lemongrass Crème Anglaise and Coconut Sorbet

  • SHARE:

Ingredients

Poached Mangos

  • 1652 gram Water
  • 300 gram Sugar
  • 17 gram Lemon Juice
  • 1 gram Ground Coriander
  • 2 each Star Anise
  • 1 each Vanilla bean, split
  • 4 Small, Fresh Mangos (diced)

Floating Island

  • 15 each Egg Whites
  • 180 gram Sugar
  • 1000 gram Milk
  • 10 gram Vanilla Extract

Pastry Ceram

  • 480 gram Milk
  • 75 gram Sugar
  • 3 each Egg Yolks
  • 1 each Egg
  • 25 gram Cornstarch
  • Pinch of Salt
  • 10 gram Vanilla Bean Paste
  • 43 gram Unsalted Butter, softened

Lemongrass Crème Anglaise

  • 1000 gram Milk
  • 100 gram Coconut Milk
  • 100 gram Powdered Sugar
  • 4 each Lemongrass Sticks, chopped
  • 1 each Vanilla Bean
  • 50 gram Coconut Cream
  • 100 gram Pastry Cream

Coconut Sorbet

  • 450 gram Simple Syrup
  • 1 each Lime, zested
  • 450 gram Coconut Puree

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS10

Recipe courtesy Executive Chef Christophe Joignant, Capital City Club, Brookhaven

Instructions

Poached Mangos

  1. In a saucepot, bring the water, sugar, lemon juice, coriander, star anise, and vanilla to a boil to make a syrup.

  2. Remove from the heat and pour over diced mango in a heat proof container.

Floating Island

  1. Beat the egg whites until soft peaks form, then add the sugar and beat again to stiff peaks, a meringue-like consistency.

  2. Bring the milk to a boil, add the vanilla extract, and add 1 tablespoon of meringue. Poach on both sides for about 2 minutes.

  3. Continue to poach the meringues in batches, so the pan is not overcrowded.

  4. Remove the meringues from themilk to a lined baking sheet and set aside.

Pastry Cream

  1. Meanwhile, place the sugar, egg and yolks, cornstarch, and saltin a bowl. Whisk until you have a thick, smooth mix. Place the bowl with the egg mix on a towel or napkin and set aside until the milk comes to a boil.

  2. As soon as the milk starts to simmer, remove it from the heat.Slowly pour about half of the hot milk in a thin stream into the egg mix,tempering the egg mix. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.

  3. Heat the custard base over medium heat while whisking vigorously, until it starts to thicken.

  4. Remove from the heat and add the vanilla paste. Whisk in the butter until it’s completely mixed in.

  5. Pour the custard into a bowl and immediately cover the surface with plastic wrap.

  6. Let the custard cool down to room temperature and then refrigerate for a few hours, until it’s completely chilled.

  7. Use as needed after the pastry cream has been chilled. 

Lemongrass Crème Anglaise

  1. In a saucepan, bring the milk, coconut milk, sugar, lemongrass, and vanilla to a boil.

  2. Reduce by one third. Let cool, then whisk in the pastry cream and coconut cream. Cover and refrigerate.

Coconut Sorbet

  1. Reduce the simple syrup over medium-low heat so it will read 28 on the Baume scale.

  2. Combine the simple syrup, lime zest, and coconut puree. Cool over an ice bath.

  3. Freeze in an ice cream machine and pack into a container. Keep frozen.

To Plate:

  1. Make a ring of poached mango on a dessert plate.

  2. Ladle some crème anglaise inside the mango ring.

  3. Top with a scoop of sorbet and a poached meringue on the sorbet.

  4. Garnish with vanilla beans and star anise.

Related Recipes

Related Blogs