Mango And Chocolate Creme Brulee -

Mango And Chocolate Creme Brulee

Ingredients

2 ripe mangoes, peeled, stoned and chopped
300ml/ ½ pint /1 ¼ cups double cream
300ml/ ½ pint/1 ¼ cups crème fraiche 1 vanilla pod
115g/4oz plain dark chocolate, chopped into small pieces
4 egg yolks
15ml / 1 tbsp clear honey
90ml/6 tbsp demerara sugar, for the topping

Details

Serves: 6

Method

1. Divide the mangoes among six flameproof dishes set on a baking sheet.

2. Mix the cream, crème fraiche and vanilla pod in a large heatproof bowl. Place the bowl over a pan of barely simmering water.

3. Heat the cream mixture for 10 minutes. Do not let the bowl touch the water or the cream may overheat. Remove the vanilla pod and stir in the chocolate, a few pieces at a time, until melted. When smooth, remove the bowl, but leave the pan of water over the heat.

4. Whisk the egg yolks and clear honey in a second heatproof bowl, then gradually pour in the chocolate cream, whisking constantly. Place over the pan of simmering water and stir constantly until the chocolate custard thickens enough to coat the back of a wooden spoon.

5. Remove from the heat and spoon the custard over the mangoes. Cool, then chill in the fridge until set.

6. Preheat the grill to high. Sprinkle 15ml/ 1 tablespoon demerara sugar evenly over each dessert and spray lightly with a little water. Grill briefly, as close to the heat as possible, until the sugar melts and caramelizes. Chill again before serving the desserts.

Related food category:

• Dessert