Recipe courtesy of Bobby Flay
Episode: Sweet New York
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approximately 12 islands


Mango Mousse:
Chocolate Cruise Ship:
Kiwi Sorbet:


Special equipment: 12 (2 by 3-inch) molds

Mango Mousse:

Place puree in bowl and warm over a water bath. Bloom gelatin in cold water. When gelatin is soft, remove from water and add to puree. Stir until gelatin is melted. Whip cream with sugar and vanilla extract to soft peaks. Fold in 1/3 of cream into puree mixture, then fold in remaining cream. Scoop into molds, place cake rounds on top and freeze. Remove from molds, cake side down, and coat with toasted coconut. They will look like little sandy islands.

Assembly for Tropical Fruit Cruise:

Place chocolate molded cruise ship on a plate. Fill with kiwi sorbet. You can add chocolate smoke stacks on to the top of the sorbet. Place Mango Mousse Island on the plate near the ship. You can add additional decoration such as chocolate palm trees and pink chocolate flamingos, if desired.

Chocolate Cruise Ship:

Cut out templates of bottom and sides of ship

Melt and cool chocolate in a bowl. Add corn syrup and water and stir until combined. Wrap in plastic and let set.

Roll the chocolate out flat. Place templates on top of chocolate and cut out 2 side pieces and 1 bottom piece for the ship. "Glue" together with melted chocolate. You can also cut out strips and roll to make 2 smoke stacks.

Kiwi Sorbet:

To make simple syrup, bring sugar and water to a boil and let cool.

Mix together puree and syrup and adjust tartness with lemon juice. Process in an ice cream machine.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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