kaffir lime mango with coconut cream & sable

Kaffir Lime Mango Compote
2 ripe mangoes, diced
240g mango puree
Juice of 1 lime
12 kaffir lime leaves, crushed

Bring mango puree to the boil on medium high heat. At boiling point, turn off the heat.
Add lime juice and kaffir lime leaves. Cover and rest overnight at room temperature to infuse. Remove and discard leaves when ready to use.
Toss the diced mango in the puree. (See below if your mangoes are not sweet!)

Kaffir Lime Syrup*
1/3 water
1/2 cup caster sugar
6 kaffir lime leaves

Combine water and caster sugar in a saucepan over high heat. Bring to the boil. Cook for 2 minutes or until sugar has dissolved. 
Add kaffir lime leaves to pan. Simmer for 5 minutes until fragrant. Remove from heat.
*If your mangoes are not very sweet, pour this syrup over the diced mangoes and set aside for at least 1 hour to cool and infuse.
Then add the mango into the puree to finish the compote.

Coconut Cream
300g fromage frais / fromage blanc / creme fraiche or greek yoghurt
120 thickened cream
100g coconut milk
60g icing sugar

Mix and whisk all ingredients together until it reaches a smooth texture. Chill.

Sable
140g softened butter
110g caster sugar
1 teaspoon vanilla essence
2 eggs
300g plain flour
1/2 teaspoon baking powder
1 egg white
40g demerara sugar

Beat butter and sugar until light and fluffy. Beat in the eggs.
Sift over the flour and baking powder. Stir to combine.
Knead lightly on a lightly floured surface until you just get a soft dough.
Wrap in plastic and refrigerate for 30 minutes.
Roll dough to 3mm thickness. Cut in desired shape and place on lined baking trays. Brush tops with egg white and sprinkle over demerara sugar.
Bake 12-15 minutes until golden. Cool.
Process half the biscuits in a food processor to make crumbs.

Palm Sugar Caramel
25g rock candy, crushed
65g palm sugar, shaved
50ml water

Combine all ingredients over medium heat. Bring to the boil and stir to dissolve.
Cook for 5 minutes. Cool. Makes 250ml.

Assembly:
Place a few tablespoons of compote in the bottom of your dishes.
Top with a layer of sable crumbs.
Spoon a layer of coconut cream onto crumbs. Chill.
When ready to serve, drizzle with palm sugar caramel and serve with extra whole sables.

*Mango Compote & Coconut Cream by Gregoire Michaud
* Kaffir Lime Syrup from taste.com.au
* Sable from Australian Gourmet Traveller, November 2010 issue
* Palm Sugar Caramel by Martin Boetz for Australian Gourmet Traveller, November 2009 issue

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