June 2022 – Recipe of the month

Why not try this delicious summer dessert…

Alfonso mango brulé, coconut crème fraiche with bergamot zest and tajin

Ingredients

2 ripe Alfonso mango

200g caster sugar

200g coconut crème fraiche

1 x bergamot

1 tsp tajin seasoning

Method

• Gently peel mango.
• Following the line of the stone cut each side off in one piece.
• Lay mango pieces on a tray and sprinkle each with 50g of sugar.
• Using a blow torch or grill, melt tops of mango until all the sugar has turned to caramel, allow to cool slightly.
• Place a piece of mango on the plate followed by a spoon of the crème fraiche.
• Zest some bergamot onto the mango and crème fraiche.
• Sprinkle ¼ tsp of tajin over the mango and crème fraiche.
• Garnish with fresh wood sorrel or baby mint leaves.