- 2 MANGOES, cleaned, cut and pureed<
- 1/2 CUP COCONUT MILK<
- 1/2 CUP PINEAPPLE JUICE<
- 1 TBSP GRATED COCONUT<
- 5 LEAVES OF GELATIN, soaked<
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- 1 PINEAPPLE, cleaned and
sliced
- 120 GRAM FLOUR
-
1 CUP BEER
-
2 EGG WHITES, beaten until
fluffy
- 4 TBSP
PRESERVED GINGER
-
1/2 CUP
CREAM
-
1/2 CUP BAILEYS LIQUOR
-
4 TBSP SUGAR
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Heat the
pineapple juice to boiling point and dissolve the gelatin. Mix all
ingredients together, distribute over 4 glass coupes and refrigerate at
least 3 hours.<
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For the
sauce, puree the cream with the ginger and the Baileys. Mix the flour with the
beer and the egg whites to a batter. Dip the pineapple slices in the batter
and deep fry the pineapple slices until they are golden brown. Sprinkle them
with sugar and serve with the ginger sauce.
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