Churned Passion Fruit with Mango Fritters, Honey Crisp and Garam Masala
- 8 ounces passion fruit sauce
- 1 pint coconut ice cream
- 12 Mango Fritters, recipe follows
- Honey Crisps for garnish, recipe follows
- Garam Masala Sugar for garnish, recipe follows
Drizzle the passion fruit sauce evenly among 4 plates. Place 1 scoop of ice cream on top of the sauce. Garnish the ice cream with a shard of Honey Crisp. Arrange the Mango Fritters next to the ice cream. Serve each plate with a small dish of Garam Masala Sugar.
4 ounces salted butter
4 ounces brown sugar
1/4 cup clover honey
3 ounces all-purpose flour
Preheat oven to 325 degrees F.
In a medium saucepan, melt the butter, sugar and honey over medium heat. Whisk in the flour until smooth. Set aside to cool. Once cooled, spread the mixture into a thin, even layer on a nonstick baking mat. Bake for 8 to 10 minutes. Allow to cool and break into shards.Mango Fritters:
1/2 cup all-purpose flour, plus extra for rolling
5 ounces soda water
2 large mangoes, peeled and cut into 1-inch slices
Powdered sugar for dusting
Heat oil to 350 degrees F.
Place the flour in a medium bowl and create a well in the center. Pour the soda water into the well and mix to combine.
Roll the mango slices in the extra all purpose flour, shaking off any excess. Then, dip the slices into the batter and fry in 350 degrees F oil until golden brown. Remove from the oil and drain on paper towels. Dust with powdered sugar.
Garam Masala Sugar
1/4 cup sugar
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon cinnamon powder
1/2 teaspoon ground ginger
1/8 teaspoon ground clove
1/2 teaspoon salt
In a small bowl, combine all the ingredients. Mix well.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Beth Greenblatt, Sushi Samba