Nadiya Hussain's Mango and Black Peppercorn Cranachan
I love simple creamy desserts like this, which are easy to make, easy to adapt and can be prepared in advance. This is my slightly unorthodox take on a classic Scottish recipe, which traditionally contains cream, raspberries and oats, but in my version the soft cream is swirled with mango and buttery cornflakes, with a hint of black peppercorns.
|1 tsp||ground black peppercorns|
|450g||tin of mango pulp|
|1||small mango, peeled and chopped|
|3 tbsp||caster sugar|
|1 tbsp||icing sugar|
Start by cooking up those cornflakes. Add the butter to a large non-stick pan and as soon as the butter is melted and hot, add the cornflakes.
Toast the cornflakes for about 5 minutes till they are golden and have soaked up the butter. They need to be very crisp, toasty and noisy, so just keep stirring and moving them around.
Pop onto a baking sheet, sprinkle over the black pepper and, using a spoon, toss them around so they all get a little bit of that black pepper. Leave to cool.
Add the mango pulp to a bowl with the mango pieces, mix and leave to one side.
Have six serving dishes at the ready and spoon a layer of the mango mixture into the base of each.
Add the cream to a bowl with the caster sugar and whip to soft peaks. Now add a third of the cooled cornflakes and fold through. Add the mango mixture, leaving just a little for the tops of all six, then ripple the mango through. Add to the six dishes on top of the mango base.
Spoon the remaining mango on top. If you are ready to eat, add the leftover cornflakes; if not, chill and leave the flakes in an airtight pot till you are good and ready.
Serve the desserts with their crunchy top and dusted with a sprinkling of icing sugar.