Churned Passion Fruit With Mango Fritters Honey Crisp And Garam Masala Recipes
GARAM MASALA
Provided by Food Network
Time 5m
Yield 1 jar
Number Of Ingredients 6
Steps:
- Every Indian chef has their own version of this classic spice mix.
- Grind the dried bay leaves, cardamom seeds, peppercorns, cumin seed, ground cinnamon and whole cloves together to a fine powder using a spice grinder or mortar and pestle. Store the mixture in a vacuum-sealed jar in a cool, dark place. The garam masala will keep for several months.
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- Make the vanilla and coconut cremeux. Soak the gelatine leaf in a bowl of cold water for 5 minutes to soften. Place the coconut milk, double cream, coconut extract and vanilla seeds in a saucepan and place it over a medium heat.
- Meanwhile, whisk the egg yolks and caster sugar together until pale and creamy. Pour the hot milk mixture over the eggs and whisk together, then return the custard to the pan and cook until the mixture has thickened enough to coat the back of a spoon.
- Make the mango bavarois. Soak the gelatine leaves in a bowl of cold water for 5 minutes to soften. Place the mango purée, milk and honey in a saucepan over a medium heat and heat until just below boiling point.
- Meanwhile, whisk the egg yolks and caster sugar together until pale and creamy. Pour the hot milk mixture over the eggs and whisk together. Return the custard to the pan and cook until the mixture has thickened enough to coat the back of a spoon.
- Make the passion fruit jelly. Soak the gelatine leaves in a bowl of cold water for 5 minutes to soften. Place the passionfruit pulp, lime juice and caster sugar in a saucepan set over a medium heat and stir until the sugar has dissolved.
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