A voluptuous chilled bowl full of summer’s finest fruits
In a chilled bowl, whip 150ml of cream until it starts to feel heavy on the whisk. It should sit in soft folds, rather than be stiff enough to stand to attention. Stir 100ml of yoghurt into the cream. Avoid over-mixing them. Chill in the fridge.
Take 2 medium-sized, ripe mangoes, and by ripe I mean fruits that are giving to the touch, deeply fragrant and maybe with a golden bead of juice already appearing at their stalks. Peel the mangoes, using a small, sharp knife, then remove their cheeks, either side of the stone, followed by the rest of the flesh. Catch as much of the juice as you can.
Continue reading… A voluptuous chilled bowl full of summer’s finest fruits In a chilled bowl, whip 150ml of cream until it starts to feel heavy on the whisk. It should sit in soft folds, rather than be stiff enough to stand to attention. Stir 100ml of yoghurt into the cream. Avoid over-mixing them. Chill in the fridge.Take 2 medium-sized, ripe mangoes, and by ripe I mean fruits that are giving to the touch, deeply fragrant and maybe with a golden bead of juice already appearing at their stalks. Peel the mangoes, using a small, sharp knife, then remove their cheeks, either side of the stone, followed by the rest of the flesh. Catch as much of the juice as you can. Continue reading… Dessert, Food, Vegetarian food and drink, Life and style
