Mango Curd recipe: Adapted from Smitten Kitchen
| Servings |
| 10-12nests |
|
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Ingredients
- ~ 400gms mangoesripe , peeled, pitted, cut into 1/2-inch pieces
- 1/3cup sugar
- 3tablespoons lime juicefresh
- 4 egg yolks
Instructions
- 1/4 cup unsalted butter, cut into small pieces ( I used Amul)
- Puree mango, sugar, lime juice and salt in processor, scraping down sides of work bowl occasionally. Add yolks; puree 15 seconds longer.
- I did not sieve the curd. You can do that if you have too many strands in the mangoes.
- Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk puree until thickened and thermometer registers 75 deg C, about 10 minutes. Remove from over water. Whisk in butter 1 piece at a time. Cover and refrigerate overnight.
- Meringues nests recipe
- 4 egg whites
- xbe cup caster sugar
- Pinch of Cream of tartar (or use few drops of lemon juice and few salt crystals)
- Line two baking sheets with parchment paper.
- Preheat the oven to 200 deg C.(if using an OTG heat only the lower element )
- Place the egg whites in the bowl of the stand mixer with the whisk attachment.
- Add cream of tartar and whisk on medium until frothy.
- Whisk on high till soft peaks form.
- With the mixer on medium speed, add caster sugar, 1 tbsp at a time and whisk till stiff peaks form
- In a piping bag with a star nozzle, fill the stiff egg whites.
- Pipe ~ 3u201d circles, 1-2 u201capart from each other on the lined baking sheet.
- Pipe two circles atop one another around the edge, to form a nest.
- Bake the meringue nests till crisp on the outside but not browned (took about 40-45 minutes for me)
- Switch off the oven and keep the meringues in the oven until completely cool
- Fill each meringue nest with Mango curd and top with fruits of choice.I have topped them with Pomegranate seeds , kiwi and mango cubes.
Recipe Notes
