{"id":961,"date":"2019-11-17T23:20:14","date_gmt":"2019-11-17T22:20:14","guid":{"rendered":"https:\/\/lacuisinedenounours.fr\/?p=961"},"modified":"2024-11-23T10:30:13","modified_gmt":"2024-11-23T09:30:13","slug":"mango-and-passion-fruit-surprise-ice-cream-with-pineapple-chips","status":"publish","type":"post","link":"https:\/\/lacuisinedenounours.fr\/?p=961&lang=en","title":{"rendered":"Mango and Passion fruit Surprise Ice Cream with Pineapple Chips"},"content":{"rendered":"<p>It&rsquo;s gloomy, it&rsquo;s cold, and winter is less than a month away. Some people find it freeing, even liberating, but me? It gets me a little down&#8230;<\/p>\n<p>So, here goes\u2014heavy weaponry against seasonal depression.<\/p>\n<p>Something exotic, with enough sugar to keep a whole class of 4th graders awake until spring.<\/p>\n<p>before getting to that one, I messed it up a couple of times\u2014too much liquid, and the meringue turned into a sticky marshmallow mess. After a few adjustments, though, we&rsquo;ve got something much more acceptable.<\/p>\n<p>For 8 frozen desserts<\/p>\n<p>For the meringues:<\/p>\n<ul>\n<li>2 passion fruits<\/li>\n<li>4 egg whites<\/li>\n<li>160g cane sugar<\/li>\n<\/ul>\n<p>For the mango ice cream:<\/p>\n<ul>\n<li>1 mango<\/li>\n<li>75g cane sugar<\/li>\n<li>\u00bd vanilla bean<\/li>\n<li>\u00bd liter milk<\/li>\n<li>4 egg yolks<\/li>\n<\/ul>\n<p>for garnish and decoration<strong><br \/>\n<\/strong><\/p>\n<ul>\n<li>\u00bd Victoria pineapple, sliced vertically<\/li>\n<\/ul>\n<hr \/>\n<p>the first step will involve extracting coulis, so get your favorite food mill and start spinning<\/p>\n<blockquote><p>I recommend using a manual extractor to avoid breaking the passion-fruit seeds<\/p><\/blockquote>\n<p>First, process the two passion fruits and set aside the juice for the meringues. Then, peel and chop the mango, and pur\u00e9e it\u2014this will be for the ice cream.<\/p>\n<p>Now, on to the meringues. Beat the egg whites until they start to form peaks. Gradually add the sugar while continuing to beat. Right after the sugar, mix in the passion fruit pur\u00e9e.<\/p>\n<p>The meringue mixture should \u00ab\u00a0beak\u00a0\u00bb (form stiff peaks). If you notice it starting to deflate, stop adding the pur\u00e9e.<\/p>\n<p>Divide the mixture into 16 meringues using either a piping bag or a spoon. They should all fit on a standard baking sheet.<\/p>\n<p>And now\u2026 patience is key. These sweet little meringues will need <strong>three hours<\/strong> to bake:<\/p>\n<ul>\n<li>45 minutes at 110\u00b0C (230\u00b0F),<\/li>\n<li>1 hour at 105\u00b0C (220\u00b0F),<\/li>\n<li>and 1 hour 15 minutes at 100\u00b0C (210\u00b0F).<\/li>\n<\/ul>\n<p>Yes, three hours. That\u2019s the price for a flavorful meringue!<\/p>\n<p>on to the ice cream apparel now, start with a simple vanilla custard:<\/p>\n<ul>\n<li>Infuse the split vanilla bean in the milk over low heat for 10 minutes.<\/li>\n<li>Whisk the egg yolks with the sugar until they turn pale.<\/li>\n<li>Gradually add the milk to the egg-sugar mixture, stirring constantly.<\/li>\n<\/ul>\n<p>Let it reduce over low heat, stirring regularly, for about 30 minutes at 85\u00b0C (185\u00b0F).<\/p>\n<p>Now, full disclosure\u2014your mileage may vary. I have a robot that does this for me. If you\u2019re doing it manually, just do your best! Ideally, your vanilla custard should reduce back down to 500ml.<\/p>\n<p>Cool the custard to room temperature and then mix in the mango pur\u00e9e (around 250ml; if it\u2019s less than 200ml, it might be time to have a chat with your grocer).<\/p>\n<p>Process the mixture in an ice cream maker for 1 hour.<\/p>\n<p>I asked for a vertical section of the pineapple in the ingredients list for a good reeason : we&rsquo;ll make half-moon slices progressing through\u00a0 the pineapple vertically. Use a mandoline to cut 1.5mm thick slices lengthwise.<\/p>\n<p>To dry them:<\/p>\n<ul>\n<li>First, caramelize lightly under the grill at 200\u00b0C (390\u00b0F) for 5 minutes.<\/li>\n<li>Then dry flat on a rack or parchment paper at 80\u00b0C (175\u00b0F) with convection for about 1 hour.<\/li>\n<\/ul>\n<blockquote><p>this will get slightly caramelized verging on charred slices, I find it visually interesting, it suggests an open flame cooking giving an exotic style to the dish, if you want &lsquo;French cuisine&rsquo; style, obviously, dry a bot slower.<\/p><\/blockquote>\n<p>moving on to the construction&#8230; if you have silicone half-sphere molds (8-10cm), now\u2019s the time to use them. Here\u2019s the process:<\/p>\n<ol>\n<li>Fill the mold with mango ice cream to 1\/3 of its height.<\/li>\n<li>Place a meringue upside down on top of the ice cream.<\/li>\n<li>Fill the rest of the mold with more ice cream.<\/li>\n<\/ol>\n<p>If you\u2019re mold-less like me, no worries! Assemble the dessert directly on the meringues:<\/p>\n<ol>\n<li>Place the meringues flat on a tray.<\/li>\n<li>Use a spatula (or the back of a spoon if you\u2019re really stuck) to coat the meringue with 1\u20131.5cm of ice cream.<\/li>\n<\/ol>\n<p>Whatever your method, put them back in the freezer for 10 minutes for a uniform set<\/p>\n<p>Not in the deep freeze section though! If you serve this soft ice cream straight out of a -18\u00b0C freezer, it\u2019ll be a concrete block. We\u2019re aiming for creamy here.<\/p>\n<p>For plating: rest the meringue on its side and top with one or two pineapple chips fanned out like a comb.<\/p>\n<p>The result should look something like this<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-568\" src=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2019\/11\/20191117_203459-1024x768.jpg\" alt=\"Glace Ananas et Meringue sur une petite assiette\" width=\"640\" height=\"480\" srcset=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2019\/11\/20191117_203459-1024x768.jpg 1024w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2019\/11\/20191117_203459-300x225.jpg 300w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2019\/11\/20191117_203459-768x576.jpg 768w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It&rsquo;s gloomy, it&rsquo;s cold, and winter is less than a month away. Some people find it freeing, even liberating, but me? It gets me a little down&#8230; So, here goes\u2014heavy [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":568,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[12],"tags":[],"class_list":["post-961","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nounours_recipes"],"_links":{"self":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/961","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=961"}],"version-history":[{"count":6,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/961\/revisions"}],"predecessor-version":[{"id":968,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/961\/revisions\/968"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/media\/568"}],"wp:attachment":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=961"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=961"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=961"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}