This very cool and refreshing dish will fill up your thirst this summer! A cold and creamy coconut ice cream with a delicious and sweet mango jelly.
INGREDIENTS:
800ml coconut milk
354ml heavy cream
9 tbsp sugar
1 tsp salt
2 tbsp corn starch/flour
3 small mangoes
4 tsp agar agar powder
Peanuts
1 cup water
Coconut Ice-cream:
First things first pour 400ml of coconut milk into a sauce pan and turn the stove on to medium-low. then add 3 tbsp of sugar (quick disclaimer the amount of sugar really depends on your own preference),1/4 tsp of salt and 1tbsp of corn starch or flour. Mix or whisk all the ingredients in the pan together properly then turn the heat to medium high and let the mixture come to a boil. Keep stirring the mixture throughout the process and take off the pan when you almost get a thick mixture; if not then just take it off when it comes to boil.
Let this mixture cool off all the way while we work with our heavy cream.
Next take around 1 and 1/2 cup of heavy cream and whisk till it forms soft peaks or until it looks like a whipping cream. Then add the coconut milk mixture into the cream in two batches and whisk the mixture properly.
pour the ice-cream mixture into a dish and freeze it for around 1 and a half hour. Then take your ice-cream out of the fridge and whisk it again while its cold. This will help the ice-cream become creamier than feel like ice chips. Finally add diced coconuts into the ice cream and pour back into the dish and back to the freezer for a good 2-3 hours. And thats it!
Mango-coconut jelly:
Take your diced mangoes and dump them into a food processor, add 1 cup of water and blend till you get a smooth juice. Add some sugar if your mangoes are not sweet (optional). put this mixture into a saucepan and add 1tbsp of agar agar and whisk thoroughly; add the agar agar before turning the stove on. Then heat the mixture till it comes to a boil (keep whisking through the whole process.
Now for the coconut! pour 400ml of coconut milk into a saucepan, then add 1 tbsp of agar agar, 1/2 tsp of salt and 3 tbsp of sugar and whisk thoroughly. Turn the stove on and bring this mixture to a boil (again keep whisking till the whole process).
Now take a glass or silicon dish to make your jelly in. Pour the first layer of mango mixture; for this part you can decide how much of each mixture you want in each layer depending on your glass/silicon dish size. Then let the first mango layer sit in the freezer for 10 mins. Take out your dish and lightly touch its surface to see if it has turned into a jelly, if so then go on and pour your coconut layer and repeat the whole process again. keep doing this layering and then put the jelly in the fridge this time and wait at least 3-4 hours before serving.
PLATING:
Now before serving quickly make your roasted peanuts. Just chop a handful of peanuts and toss them in a dry pan for 5 mins (medium-low heat). First take your ice-cream out of the freezer, then take your jelly, cut them in your desirable size. Now place your jelly on the plate first, then make a circular puddle with your peanuts.Take a large hot spoon and carefully scoop a chunk out of the ice-cream and place it onto the peanut pile. And there we have it!
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