Last week, I was in charge of dessert at a dinner very special in which I tasted the beef tongue for the first time. The host had ordered a crumble and I wanted to find an original idea. I was looking for an alliance of fruit INNNOVA, but it quickly makes the rounds of possible. So I try to spice up the dessert with a sauce.
And there, I can tell you that I am rather proud of my idea. In a burst of sudden inspiration, I created a Mojito Sauce! Rum, sugar, lime, mint…and… Sparkling Sugar!!! The rendering is perfect, the taste of Mojito's there and it crackles, it's magic! Getting Started in molecular cooking, I am a bit emotional… I bought sparkling sugar (or “popping candy”), some time ago to La Pâtisserie des Rêves by Philippe Conticini but you can also find it on the Internet. And I finally improvised a mango-raspberry crumble to accompany my sauce.
Serves 6 people
- 200g powdered sugar
- 50cl water
- 7 tbsp rum
- juice of one lime
- 1 bunch of mint
- Sparkling Sugar
In a saucepan, bring rum, water and sugar to a boil over 10 15 mins stirring continuously until a syrup. Add lemon juice, continue to cook 1 minute then remove from heat and immediately add half the chopped mint. Let cool.
Just before serving the sauce, sprinkle with remaining chopped mint and sugar sparkling.
Serves 1 large or crumble 6 small
- 100g salted butter
- 125g plain flour
- 60g powdered sugar
- 70g brown sugar
- 900g de mangues épluchées surgelées
- 450g frozen raspberries
Thaw mango few minutes in the microwave, just enough to cut into pieces. Preheat oven to 200 °
Prepare the crumble topping: In a bowl, Combine flour, sugar and brown sugar. Add the softened butter into small pieces and work with the fingertips for a sandy texture with irregular grains (not seek a uniform dough).
In a buttered gratin dish place a thin layer of crumble. Then alternate layers of pieces of mango and raspberries still frozen and then smooth the surface with the back of a spoon.
Then cover completely with crumble. Bake 40 minutes at 200 ° until the crumble is golden.
Serve warm with Mojito sauce!