Boeber with Caramelised Mango
Boeber with Caramelised Mango Topped with Tuile Biscuits
Ingredients
- Boeber
- 10 ml Butter
- 250g Vermicelli, crushed
- 7 cardamon pods
- 3 large sticks of cinnamon
- 1-2L of milk
- 85ml Sago
- 10ml Rose water
- 180ml Sugar
- 50g Slivered almonds
- 10ml Coconut
- Caramelised mango
- 150ml sugar
- 1x Mangos
- Tuile Biscuits
- 1 large egg white
- 60g castor sugar
- 30g plain flour
- 30g butter, melted
Method
- Start with preparing the Sago:
- Soak Sago in 200ml water for 30 minutes until it looks translucent.
- while that’s soaking:
- Melt the butter in the saucepan over medium heat
- Add broken vermicelli, coconut and almonds.
- Stir with a fork until it turns a pink/brownish colour.
- Now, add the Crushed cardamom, rosewater, milk and sugar and bring to the boil.
- It’s preferable to stir occasionally so that the milk doesn’t burn on the bottom.
- Next, stir in the soaked sago and simmer on low heat until the sago is further transparent and the mix thickens.
- This takes about 5-10minutes.
- Stirring with a fork insures that the sago does not clump together yet combines all the ingredients well.
- When it’s ready, take off the heat and set it aside
- Now for the biscuits which you will serve with the silky boeber for an added crunch and texture
- Start by dividing the egg and place the egg white in a medium bowl and lightly whisk with a fork.
- Then add the sugar and continue to whisk until combined
- Sift in the flour, and add the vanilla essence.
- Now finally mix in the melted butter until well combined.
- On a prepared, slightly greased baking sheet, place 2 tablespoons of the mixture and spread into a circle shape.
- Bake in a preheated oven on 180C for 8-10mins, watching that they don’t burn.
- When they are golden brown in colour, take the baking sheet out of the oven.
- Next take a knife and lay them over a rolling pin to form a slight curl.
- Once cooled, they will hold their shape.
- Now for the last element of this dish which is the Caramelised mango,
- Start by Taking a small saucepan, add the sugar into the pan and slowly bring to the boil.
- Once the sugar starts to caramelize, add the cubed mango and stir to combine.
- Be careful the sugar will be hot. Keep a watchful eye so it doesn’t boil over
- Don’t leave this to cook for too long otherwise the mango will go soft
- After 3 minutes, your mango should be just cooked and caramelized with sugar
- Now to plate this beautiful dessert, ladle some of the warm boeber into your serving bowls
- Top with mongo cubes, and garnish it with some chopped pistachio nuts.
- The Pistachio nuts add a great colour to the orange of the mangos and a crunchy texture to the silky boeber.
- And for the final panache add a curled Tuile biscuit.
Wine Pairing
- Delheim
- Reuben paired his dish (above) with the following Delheim wines:
- Edelspatz Noble Late Harvest 2014
- GEWÜRZTRAMINER 2014