Ingredients
- For the coconut sorbet
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- 110g/4oz
caster sugar - 1 x 400ml/14fl oz can
coconut milk - 25g/1oz desiccated
coconut - 50ml/2fl oz
coconut cream - ½
lemon, juice only - 1 tbsp
coconut liqueur - 1 free-range
egg white
- 110g/4oz
- For the tarte tatin
-
- 225g/8oz
caster sugar - 50g/2oz
butter - 2 mangoes, peeled and cut into cubes
- 500g/1lb 2oz ready-made
puff pastry plain flour, for dusting
- 225g/8oz
- For the chilli caramel crisp
-
- small knob of
butter, for greasing - 110g/4oz
caster sugar - pinch crushed
chilli flakes
- small knob of
Preparation method
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For the coconut sorbet, place the caster sugar, coconut milk and desiccated coconut into a saucepan and bring to the boil.
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When the sugar has dissolved, remove from the heat and stir in the coconut cream, lemon juice and coconut liqueur. Set to one side and cool.
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Place the egg white into a bowl and whisk until soft peaks form when the whisk is removed.
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Fold the whisked egg white into the coconut mixture.
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Pour the mixture into an ice cream maker and churn until frozen, according to manufacturer’s instructions – or pour into a plastic box and freeze, removing the box from the freezer from time to time to stir.
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For the mango tatin, preheat the oven to 200C/400F/Gas 6.
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Divide the caster sugar among four small ovenproof blini pans (or small frying pans) over a low heat.
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Cook, without stirring, until the sugar has melted and caramelised, turning golden-brown – take care as the sugar will be very hot.
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Remove the pans from the heat and place a quarter of the butter into each pan. Stir gently to combine.
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Divide the mango evenly among the four pans and keep warm, while you prepare the pastry.
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Roll the puff pastry to 5mm/¼in thick on a clean, floured surface. Cut out four circles slightly larger than the circumference of the blini pans (or frying pans).
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Cover each pan with a pastry round, pushing the edge down around the mango.
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Transfer to the preheated oven and bake for 15-20 minutes, until the pastry is golden-brown and cooked through. Remove and allow to cool slightly.
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For the chilli caramel crisp, lightly grease a baking sheet with butter. Place the sugar into a hot frying pan and cook until melted and caramelised, again taking care.
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Remove the pan from the heat and add the chilli flakes. Pour the caramelised sugar onto the greased baking sheet and cool until hardened.
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When hard, break into pieces and transfer to a food processor. Blend until fine crumbs are formed.
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Place a non-stick silicone sheet onto a frying pan.
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Place a 5cm/2in lightly greased chefs’ ring onto the sheet and fill with enough of the caramel crumbs to make a thin layer. Heat until the caramel has liquefied; then remove from the heat and cool.
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Carefully lift off the ring and allow the disc to cool totally. Repeat until you have four discs. Cool.
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To serve, turn each tarte tatin out into the centre of one of four plates. Spoon any residual caramel around the tartes and top with a spoonful of the coconut sorbet and a chilli caramel disc for each serving.