These are refreshing. I like things with lime juice and zest in it lately. It's getting a lot hotter because summer is approaching. I've been churning more ice creams, sorbets and I'm thinking of investing in a set of Popsicle moulds. Mangoes and pomegranates are in season. I see them everywhere!
Maybe you should try these. I would describe this as a glass of heaven because everything in it is so heavenly to me!
Mango, Coconut and Lime Pudding with Macerated Vanilla Pomegranate
makes 4 to 6 Martini serving glass size
Mango, Coconut and Lime Pudding
1 cup double cream
1/2 cup coconut milk
1/2 tbsp powdered gelatine
6 tbsp Vanilla Castor sugar
2 large Champagne mangoes, sweet and ripe as possible
Juice and zest from 1/4 to 1/2 lime, depending on its size
Sprinkle the gelatine over the coconut milk and let it stand for 15 minutes or so. Peel and simply dice the mangoes. Why bother much when you'll blend them anyway! Squeeze out as much mango juice from the pit as possible. Place them in a blender along with the lime juice and blend it to a fine puree. You should get approximately 1.5 cups of puree. Pass them through a sieve to remove all fibres.
Rub the lime zest through the sugar with your fingers. Bring the double cream to simmer over low heat and add the sugar. Stir until dissolved and add in the gelatine mixture. The coconut milk is probably all soaked up by the gelatine now. Use the lowest heat setting possible to slowly dissolve the gelatine mixture. High heat will cause it to loose its gelling properties. Remove from heat and whisk to cool it down a fair bit.
You can choose the strain away the lime zest bits now if you like. I did because I like my pudding smooth as silk. Add the mango puree and ladle the mixture into 4 to 6 Martini glasses. Chill overnight, loosely covered with a plastic wrap if possible.
Macerated Vanilla Pomegranate Arils
Pomegranate arils from 1/2 a large pomegranate
Dash of lime juice
Vanilla Castor sugar to taste
1/4 tsp vanilla bean paste
I freeze the pomegranate arils and place all of them in a Ziploc bag. Add in Vanilla sugar to taste and the vanilla bean paste. Zip it up and use a rolling pin to simply smash it up but not too much just in case you get to the seeds and it will be bitter. Let it macerate for as long as you like. I did mine overnight.
To serve, top the pudding generously with macerated pomegranate and serve immediately.
p/s: the pictures you see, I top them with frozen pomegranate arils and sprinkle them with sugar instead. It taste better with macerated ones but I didn't want to haunt you with my ugly shots of macerated pom. They look like a pool of blood but taste very good.