Difference between revisions of "Raspberry Mango Fool"
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* 1 ounce [[raspberry schnapps]] | * 1 ounce [[raspberry schnapps]] | ||
| − | == | + | == Procedures == |
# Blend everything except the [[heavy cream]] and schnapps in a blender or food processor, and chill, covered, in a metal bowl in the refrigerator at least 8 hours. | # Blend everything except the [[heavy cream]] and schnapps in a blender or food processor, and chill, covered, in a metal bowl in the refrigerator at least 8 hours. | ||
# Whip the [[heavy cream]] and schnapps until it forms stiff peaks, and fold it into the fruit mixture. | # Whip the [[heavy cream]] and schnapps until it forms stiff peaks, and fold it into the fruit mixture. | ||
Latest revision as of 18:18, 26 June 2012
Description
I needed to make something from South America for my Advanced Pastry Production class, and found a recipe for mango Fool. I made it for my class, but later decided to change the recipe a little, and make it raspberry-mango, and add some extra flavoring ingredients.
- 8 servings
- 8 hours 10 minutes
Ingredients
- 2 ripe mangoes
- 9 ounces raspberries
- 3 ounces powdered sugar
- 2 ounces lime juice
- 1 ounce orange juice
- 10 ounces heavy cream
- 1 ounce peach schnapps
- 1 ounce raspberry schnapps
Procedures
- Blend everything except the heavy cream and schnapps in a blender or food processor, and chill, covered, in a metal bowl in the refrigerator at least 8 hours.
- Whip the heavy cream and schnapps until it forms stiff peaks, and fold it into the fruit mixture.
- Serve immediately.
- Cooking time is chilling time.
