mango and raspberry gratin
How to make mango and raspberry gratin recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
125 ml (4 fl oz) double cream
150 g (5 oz) mascarpone cheese
200 g (7 oz) ready-made pastry cream or custard
1 mango, peeled, pitted and sliced
250 g (8 oz) raspberries
Method:
Whip the cream until soft peaks form, then carefully stir together with the mascarpone and pastry cream.
Put the mango and raspberries in a small, shallow ovenproof dish and spread the cream mixture on top. Cook very close to a hot grill for 2–3 minutes until lightly browned.
For mango cakes with raspberry sauce, butter 4 individual ramekins or dariole moulds.
Mix together 2 tablespoons each softened butter and soft brown sugar and spoon the mixture into the bottom of the ramekins. Add 1 tablespoon chopped mango to each ramekin.
Whizz together 100 g (3½ oz) each softened butter, caster sugar and self-raising flour with 2 eggs and 1 teaspoon vanilla extract until a smooth batter forms.
Spoon the batter into the ramekins and cook in a preheated oven, 180°C (350°F), Gas Mark 4, for 20–25 minutes until just cooked through. Press 150 g (5 oz) raspberries through a sieve and sift in 1 tablespoon icing sugar to make a sauce. Spoon the sauce over the cakes to serve. Total cooking time 30 minutes.
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