My OperaFresh Mango Brulée
Friday, April 24, 2009 1:56:56 AM
I left out to Minas Gerais in such a hurry, last week, that I could barely talk about how had my Easter weekend been!
Tonight, I'll talk quickly about my Holy Friday, which is widely celebrated here in Brazil. We can't have meat nor poultry for the whole day (Actually, we were supposed to do that for the 40 days of the Lent, but we have reduced that for the holy week, and eventually, only for the Holy Friday). But we can still have fish and other sea-foods, so, the tradition is to serve Codfish. From our Portuguese tradition, the recipe demands Codfish Filets roasted with potatoes and other vegetables, such as onions, bellpeppers and huge black olives. Then, we serve mainly with white rice.
Although mommy made the meal, this year, the dessert was under my responsibility (Yay!)
The problem was: I had spent the whole week working on my Sugar Nut Specialties Boxes!
Tonight, I'll talk quickly about my Holy Friday, which is widely celebrated here in Brazil. We can't have meat nor poultry for the whole day (Actually, we were supposed to do that for the 40 days of the Lent, but we have reduced that for the holy week, and eventually, only for the Holy Friday). But we can still have fish and other sea-foods, so, the tradition is to serve Codfish. From our Portuguese tradition, the recipe demands Codfish Filets roasted with potatoes and other vegetables, such as onions, bellpeppers and huge black olives. Then, we serve mainly with white rice.
Although mommy made the meal, this year, the dessert was under my responsibility (Yay!)
The problem was: I had spent the whole week working on my Sugar Nut Specialties Boxes!
They were my Easter Gifts for my closer friends! Ain't that cute? Hahahaha
Anyway, just not to let you guys curious, the box was filled with my favorite Chocolate Specialties:
- Chocolate Brownie with White Chocolate layer
- Dark Chocolate Cubes
- Mozart Marzipans
- Nuttela filled Cookie-wiches
Some of these recipes have already been posted in my blog. Others haven't, and I'm still think if they will or not... Hahaha
But back to my Holy Friday Dessert, I was completely fed up of having and tasting chocolatey and creamy stuff. I was craving for something fresh and fruity, something tropical, and with a clean and bright flavor. Have you ever had this desire? For something brigther, instead of something creamier and velvety?
And while I was thinking about what to do to fulfill my weird pre-easter desire, there came up to my mind one amazing post from Kay, author, great Cook and amazing Photographer from Netherlands. I confess she's one of my greatest inspirations for fruity and vegetably foods, for me.
The post that really inspired me was one about a Blueberry Smoothie. I had done it one or two times, I think, as well as understood the general idea. Get a couple of nice fruits, put them inside the Blender, add some extra fun, and there you are, a lovely, fresh, fruity and light smoothie!
And the same thing I made, but instead of turning it into a Smoothie, I made it a dessert!
Make your own changes! Invent! Use the fruits that are in season and try new exotic and tropical flavors!
And much better, enjoy it freely! It's natural!
Fresh Mango Brulée
Serves 6
1 large and ripe Mango, cold
3 Oranges, cold
1/2 cup frozen Strawberries
6 large tbsp white sugar
Peel and put the mango in pieces into the blender cup. Peel the oranges and remove their skins as much as possible, leaving only the juices and internal segments. Blend it well. Add the frozen strawberries and blend it for nearly 30 seconds. You don't want the strawberry to be completely blended.
Divide the mixture into 6 Ramekins or any dish that can go to the oven / go through a blowtorch. Chill them for at least 1 hour.
Now, you have 3 options:
1: To brulée the sugar using a broiler. Turn on the broiler in maximum, sprinkle the ramekins with white sugar and take them to the oven, for a couple of minutes until they're brulée'd.
2: To brulée the sugar using a blowtorch. That's quite an easy option. Turn on the blowtorch, sprinkle the sugar over the cream and brulée it. Remember not to burn yout house down.
3: Add 2tbsp water to the 6 tbsp sugar in a small saucepan. Put it into high temperature, and turn it into a caramel. Watch out not to burn it. It won't be tasty. Pour the caramel on top of each cream pot.
Serve them as the main dessert, but remember to keep any leftovers. Everybody should be asking for seconds!
Unregistered user # Saturday, April 25, 2009 2:17:29 PM
Renato MoraesRhiga # Saturday, April 25, 2009 9:42:44 PM
Stop blaming Opera... It won't change. What will change sometime in this year is the system, itself. I'm thinking of having my own address, and probably using Wordpress or sth like that.
And about your credits, don't worry. They shall come in the next post! Wait and see, what your wonderful Passion Fruit Ganache has provided me!
^.~