refrigerate or freeze | Lyn's Recipes

Coconut Mango Semifreddo

October 28, 2023 / Lyn Jones / 0 Comments

Servings: 8-10 (from Aldi)

Ingredients

130g packet dried mango, chopped
400g can coconut cream, chilled
2 eggs
2 egg yolks
¾ cup caster sugar
300ml thickened cream
2 tsp vanilla extract
2 fresh mangoes, chopped
½ cup shaved coconut
Lime wedges, to serve
heatproof bowl
baking paper

METHOD
Preparations. Chill coconut cream. Place dried mango in a bowl & cover with boiling water – soak for 20 minutes. Drain and pat dry with kitchen towel. Reserve.
Line base & sides of a large, 2 litre loaf tin with plastic wrap, allowing the sides to overhang.
Open the can of coconut cream. Spoon the firm white cream from the top into a mixing bowl. Place in fridge. Discard the coconut water at the base of the can (or use in a smoothie).
Using electric beaters whisk eggs, yolks & sugar in a heatproof bowl 1-2 mins until frothy. Place bowl over a pan of simmering water and whisk 5-6 mins or until the mixture is pale and thick. Remove from heat and continue whisking for 1-2 minutes or until cool. Clean electric beaters.
Assemble. Add thickened cream & vanilla extract to the bowl with the cold coconut cream. Beat 3-4 mins until soft peaks form. Gently fold into the egg mixture using a metal spoon. Add reserved dried mango to bowl and fold in. Spoon mixture into the prepared tin.
Freeze for 8 hours or overnight.
Toast shaved coconut. Lay onto a tray lined with baking paper. Toast in low-moderate oven and for 3-5 minutes or until lightly toasted.
Peel and dice the fresh mangoes.
Remove semifreddo from freezer and turn out onto a serving platter.
To serve, top with the fresh mango and toasted coconut. Garnish with lime wedges.

Cucumber Panna Cotta with Strawberry Jelly

October 28, 2023 / Lyn Jones / 0 Comments

Serves: 4

Ingredients

250ml double cream
150ml full cream milk
20g caster sugar
1 cucumber, peeled, deseeded & diced
1 pack lime flavoured jelly
8 large strawberries, hulls removed & puréed
1 pack strawberry flavoured jelly
4 strawberries, thinly sliced – to garnish
2 baby cucumbers, very thinly sliced – to garnish
A fine sieve

Make pana cotta first. Place cream, milk & sugar in a medium-sized pot on a low heat. Stir until sugar has dissolved, then add diced cucumber. Bring to just under the boil, then take off the heat and leave to cool and infuse for 30 minutes.
Pour the cooled mixture into a blender until smooth. Pour mixture back into pan through a fine sieve, pushing cucumber pulp gently down with a spoon to extract all the flavour. Discard pulp.
Leave mixture to cool slightly, then slowly sprinkle the lime jelly, stir until thoroughly dissolved.
Pour pana cotta into 4 equal-sized moulds. Cover tops with plastic wrap and chill for at least 5 hours (preferably overnight).
To make strawberry jelly, purée the strawberries using a stick blender or mortar and pestle, then pass them through a fine sieve into a bowl, pushing the pulp so the juice strains through.
Make up strawberry jelly packet & before refrigerating, stir through the strawberry purée juice. Place jelly in a shallow, non-stick, jelly roll baking sheet to create a layer of jelly 1cm deep.
Set in fridge, along with the pana cotta. When fully set & firm, cut out jelly circles with a pastry cutter – same size as the pana cotta moulds. Reserve in fridge until ready to serve.
To serve, remove pana cotta from moulds by gently warming in shallow lukewarm water.
Place 1 strawberry jelly disc on each of 4 plates, then turn the pana cotta moulds upside down onto the strawberry jelly discs. Top with strawberry and cucumber slices.