Hot mango and orange gratin with a grated coconut topping
By Lix , blog : Food Box
Ingredients
- 4 mangoes
- 2 untreated oranges
- 60 g sugar
- 40 g of grated coconut
- 4 egg yolks
- 50 ml rum
Details
servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 15mins
Cost Budget Friendly
Preparation
Step 1
Cut the orange rind into thin strips. Blanch in boiling water 5 minutes and drain.
Step 2
Cut the peeled mango into slices on both sides of the stone, then separate them into 4 small individual ramekins.
Step 3
Whisk the egg yolks, sugar and orange juice in a bowl. Place it in a bain marie.
Step 4
Continue to whisk until you get a creamy zabaglione (sabayon).
Add a dash of rum once out of the bain marie.
Step 5
Pour the zabaglione over the mangoes, sprinkle with the grated coconut, strips of orange zest and brown lightly under the grill. Serve immediately.
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