Chilled Mango & Peach Soup With Mascarpone And Coconut Ice C

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 5 yellow peaches
• 200 g sugar
• 500 ml water
• 2 mangoes, peeled and sliced
• 350 ml coconut milk
• 5 egg yolks
• 25 ml rum (malibu-coconut or 1/3 rum 1/3 oj 1/3 pineapple juice)
• 220 g mascarpone
• 40 g sugar

Recipe

• 1 soup:.
• 2 prepare soup by blanching peaches and removing skin.
• 3 place mangoes, peaches into saucepan with water, sugar, lemon juice and cook until tender.
• 4 drain well and remove kernel from peaches.
• 5 liquidize the flesh.
• 6 ice cream:.
• 7 boil the coconut milk.
• 8 whisk the egg yolks and sugar till well combined and the mixture becomes off color.
• 9 pour the hot milk onto the egg mixture slowly incorporating.
• 10 return the mixture back to the stove on a low heat.
• 11 make sure the mixture doesn't boil. a custard has now been made.
• 12 add mascarpone, cool and add malibu. freeze.
• 13 to serve:.
• 14 place chilled soup into soup bowl. add julienne of fresh peach. place a ball of ice cream in the centre and garnish with fresh raspberries, mint and icing sugar.