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Mango, Rum and Lime Syllabub
Introduction from Shelina Permalloo
Shelina Permaloo offers up a dreamy dessert from her fantastic book Sunshine on A Plate.
Ingredients
Essential kit
You will need an electric whisk.
Method
Watch how to make the dessert here
1. Put the ginger biscuits into a large plastic bag (a sandwich bag is ideal) and bash vigorously with a rolling pin until you have a bag of crumbs.
2. Using an electric whisk, lightly whip the double cream. Add the vanilla seeds, icing sugar, the 75ml of rum, lime juice and zest, reserving a little for decoration. Keep whisking until it forms light peaks. Add about one third of the mango purée and half the cubed mango and fold through for a marbled effect.
3. To assemble the syllabubs, divide the crumbs between 4 glasses. Sprinkle a teaspoon of rum over each and top with the rest of the mango purée. Spoon the cream over the top. Just before serving, sprinkle with desiccated coconut and reserved lime zest. Decorate with the mint leaves, if using.
Reviews
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1 Ratings
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