Mango Custard Jars with Fresh Raspberries and Amaretti Biscuits

Preparation time: 15 minutes
Cooking time: 10 minutes

300ml double cream
5 British Blue egg yolks
75g of caster sugar
2 tsp vanilla paste
4 tbsp of mango puree
200g fresh raspberries
8 amaretti biscuits, crushed

Featured in:
August 2018

Place the double cream in a metal bowl with the egg yolk sugar and vanilla paste and whisk together.

Place the bowl over a pan of hardly simmering water and keep slowly whisking the mixture, it will begin to thicken. Take care to make sure the mixture doesn’t curdle, it wants to cook till the custard is quite thick. Remove from the heat and place the bottom of the bowl in iced water to stop the cooking process. Keep whisking slowly and cool the mixture down.

To assemble take 4 small kilner jars and place some raspberries on the base, pour over a tablespoon full of mango puree over each and scatter with the biscuits. Then pour over the cooled custard, not totally to the top of the jar, place more raspberries on top and a sprig of mint and seal the kilner jars and refrigerate till needed.

Note: I used a tinned mango puree that is usually available in most large supermarkets, or you can use a mango couli.

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