397 g can of evaporated milk
1 cup + 1 tsp (150 g) icing sugar (confectioners sugar), sifted
1 tbsp lemon juice
900 ml mango or other fruit purée, chilled
1 cup + 1 tsp (150 g) icing sugar (confectioners sugar), sifted
1 tbsp lemon juice
900 ml mango or other fruit purée, chilled
method
1. Remove the label from the can of evaporated milk and place unopened in a deep saucepan. Cover with water to 8 cm above the can. Bring to the boil and simmer for 15 minutes.
2. Allow the canned milk to cool for at least 2 hours and then refrigerate it, still unopened, for 24 hours. (Do not open the can while hot).
3. The next day, empty the can of evaporated milk into a very cold bowl and whisk with an electric mixer at top speed for about 5 minutes, until it thickens into a cream and more than doubles in bulk.
4. Add the sugar, lemon juice and chilled fruit purée and mix at the lowest speed until the fruit is well mixed into the cream. Pour into a chilled container, seal and freeze for at least 12 hours. It is best thawed in the fridge for about 30 minutes before serving.
2. Allow the canned milk to cool for at least 2 hours and then refrigerate it, still unopened, for 24 hours. (Do not open the can while hot).
3. The next day, empty the can of evaporated milk into a very cold bowl and whisk with an electric mixer at top speed for about 5 minutes, until it thickens into a cream and more than doubles in bulk.
4. Add the sugar, lemon juice and chilled fruit purée and mix at the lowest speed until the fruit is well mixed into the cream. Pour into a chilled container, seal and freeze for at least 12 hours. It is best thawed in the fridge for about 30 minutes before serving.
serving amount
serves: 12
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
