- 1 bottle light red wine
- 2 cloves
- 5 Black Peppercorns
- 180 grams granulated sugar
- 1/4 orange zest
- 3 egg whites
- 3 gelatine leafsoaked in cold water
For the custard
- 300 millilitres Milk
- 100 millilitres heavy cream 35%
- 1 egg
- 60 grams coconut rum
- 6 Egg Yolks
- 70 grams granulated sugar
- 90 grams ripe mango flesh
- 30 grams granulated sugar
This recipe pairs two unlikely ingredients with each other, red wine and coconut. The acidity of the red wine and the sweetness of the coconut flavored custard together with refreshing mango flesh make this dessert a real summer treat.
This is an ideal recipe that can be done individual (as seen in the picture) or as in a fire proof oven dish as part of a buffet presentation.
For the gelee
- Combine all ingredients in a sauce pan and bring gently to simmer. Simmer for about minutes. Set aside to cool.
- Carefully strain the mixture through a cheesecloth. Measure the liquid. You will need 750 ml. Add water as necessary to get required amount.
- Heat up the wine mixture to 60 C (140 F), then add the softened gelatin. Stir to dissolve the gelatin completely. Place the mixture over an ice bath to cool it. Occasionally stir the mixture. It should firm up slightly after about 15 – 20 minutes in the ice bath.
For the coconut cream
- Bring the milk to boil, take off the heat and leave to cool
- In a separate bowl, combine the sugar, the whole egg and the egg yolks and whisk well until foamy
- Add the egg mixture to the milk, place back onto the heat and under constant stirring with a wooden spoon bring the mixture to simmering until it thickens. Be careful not to boil the mixture, as the eggs would coagulate. The mixture should cover the wooden spoon well, as a sign that the custard is cooked enough.
- Immediately transfer in a new bowl, add the cream and the coconut rum and cool over ice until completely cold.
- Place the firstly the chopped mango at the bottom of the serving glass, then top with the red wine gelee. Place in the fridge. Chill for 20 minutes until gelee is firm enough to hold up the coconut cream.
- Top with the coconut cream and smoothen out the surface with the back of the spoon. Chill until ready to serve.
- Before serving, sprinkle the granulated sugar over the surface of the coconut cream and then torch it to a nice golden color. It is wise to protect the glass by placing an appropriately sized stainless steel ring or cookie cutter on the inside of the glass. that way the flames from the torch do not come directly in contact with the glass.
- Serve immediately.