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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

  1. Start with preparing the Sago:
    1. Soak Sago in 200ml water for 30 minutes until it looks translucent.
    2. while that’s soaking: 
    3. Melt the butter in the saucepan over medium heat
    4. Add broken vermicelli, coconut and almonds.
    5. Stir with a fork until it turns a pink/brownish colour.
    6. Now, add the Crushed cardamom, rosewater, milk and sugar and bring to the boil.
    7. It’s preferable to stir occasionally so that the milk doesn’t burn on the bottom.
    8. Next, stir in the soaked sago and simmer on low heat until the sago is further transparent and the mix thickens.
    9. This takes about 5-10minutes.
    10. Stirring with a fork insures that the sago does not clump together yet combines all the ingredients well.
    11. When it’s ready, take off the heat and set it aside
  2. Now for the biscuits which you will serve with the silky boeber for an added crunch and texture
    1. Start by dividing the egg and place the egg white in a medium bowl and lightly whisk with a fork.
    2. Then add the sugar and continue to whisk until combined
    3. Sift in the flour, and add the vanilla essence.
    4. Now finally mix in the melted butter until well combined.
    5. On a prepared, slightly greased baking sheet, place 2 tablespoons of the mixture and spread into a circle shape.
    6. Bake in a preheated oven on 180C for 8-10mins, watching that they don’t burn.
    7. When they are golden brown in colour, take the baking sheet out of the oven.
    8. Next take a knife and lay them over a rolling pin to form a slight curl.
    9. Once cooled, they will hold their shape.
  3. Now for the last element of this dish which is the Caramelised mango,
    1. Start by Taking a small saucepan, add the sugar into the pan and slowly bring to the boil.
    2. Once the sugar starts to caramelize, add the cubed mango and stir to combine.
    3. Be careful the sugar will be hot. Keep a watchful eye so it doesn’t boil over
    4. Don’t leave this to cook for too long otherwise the mango will go soft
    5. After 3 minutes, your mango should be just cooked and caramelized with sugar
    6. Now to plate this beautiful dessert, ladle some of the warm boeber into your serving bowls
    7. Top with mongo cubes, and garnish it with some chopped pistachio nuts.
    8. The Pistachio nuts add a great colour to the orange of the mangos and a crunchy texture to the silky boeber.
    9. 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