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WEEK 46

Cold mango and champagne consommé with lychee, pomegranate and popcorn 

for 4 servings

Preparation: 15 minutes - Cooking time: 20 minutes 

Ingredients

Additional kitchen equipment

Ingredients

2 ripe mangoes (for 450g mango flesh) 
3dl champagne demi-sec 
1 vanilla pod 
10g fresh ginger 
200g demerara sugar 
juice of half a lime 
12 lychees 
1/2 pomegranate 

For the popcorn 

50g dry maize kernels 
30g caster sugar 
some peanut oil 

Additional kitchen equipment

blender 
fine grater 

STEP ONE

Peel the ripe mangoes, slice in two and remove the stone. Cut the flesh into cubes and transfer into a blender. Pour in the cham-pagne and the water. Slit the vanilla pod in two lengthways and scrape out the seeds using the back of the knife. Add the vanilla seeds to the other ingredients in the blender. 

STEP TWO

Peel and grate the piece of fresh ginger and put in the blender, together with the juice of half a lime. Blend until you get a smooth coulis. Now add the demerara sugar, mix again and put the con-sommé in the fridge until use. 

STEP THREE

Pour some peanut oil into a saucepan, put on a high heat and add the dry maize kernels. Sprinkle the caster sugar on the maize and put a lid on the saucepan. When the maize kernels have stopped popping against the lid, your popcorn is ready. 

STEP FOUR

Remove the seeds from the pomegranate. Peel the lychees, cut them in half and remove the seeds. 

STEP FIVE

Pour the mango consommé into deep plates and divide the halved lychees, the pomegranate seeds and the popcorn between them. Serve to taste with some champagne kiwi sorbet. (For the sorbet turn to recipe 44).