Friday, 1 February 2013


Last week I visited fenix restaurant which is owned by Gary Mehigan from Australia Masterchef. In the month of January he had 50% of his food menu so I may or may not have visited on more than one occasion. On the last visit I ordered the mango bomb Alaska and had to try and replicate it at home! (By the way if you ever visit fenix do yourself a favor and try the pressed pork belly its and entree but so delicious defiantly the best dish we tried on the menu - I may or may not have ordered this on both occasions.)

250 mls cream
250 mls full cream milk
2 mango's pureed and passed through a sieve
1 vanilla bean scraped
140 grams sugar
5 egg yolks (whites reserved)

10 passion fruit
1 mango finely diced
1/4 sugar
1 tbs water

4 egg whites
1 cup sugar

To make the ice-cream heat the milk and cream and split and scraped vanilla bean until hot but not boiling. Whisk egg yolks and sugar, pour in hot milk and return to saucepan make sure you keep it on the move so it does not curdle on a low heat. When thickened (about 5-10 minutes) pour into bowl and stir in mango puree and chill. When cold pour into an ice-cream maker and follow directions to churn.
Place into small single serve molds (or cups) and freeze overnight (I didn't do this as I ran out of time and it melted quickly so you needed to scoff it rather than enjoy but I found at fenix it was too hard and wasn't enjoyable either)

Make a sugar syrup for the fruit sauce but heating the sugar and water over low heat until dissolved pour over fruit and chill until ready to serve.

Make the meringue just before service by whisking the egg whites and when they are foamy gradually add the sugar until all gone, dissolved and very thick and glossy

To serve sit cups in hot water until the come free easily. cover in meringue either by spatula or piping bag and blow torch until golden and pour fruit sauce over top. serve immediately.

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