FROZEN CHRISTMAS DESSERT

Christmas in the bush is not always traditional, sweltering temperatures don’t lend themselves to turkey and stuffing! At Tanda Tula Safari Camp we usually celebrate the festive season with something a little different, a twist on some of the more traditional seasonal dishes.

This year Chef Ryan has come up with an incredible simple, yet equally impressive, dessert. A frozen parfait, perfect for the hot weather, and it incorporates the delicious local mangoes available at this time of year, plus you can use up any left over Christmas cake! This is what we will be serving our guests on safari, but if you are sitting somewhere in the Northern Hemisphere then keep the recipe for the warmer summer months, you will be so glad you did.

From all of us at Tanda Tula, we wish you a wonderful, peaceful and happy festive season.

Mango and White Wine Parfait

Ingredients: 

2 medium ripe mangoes

2 eggs

2 cup white wine

1 cup white sugar

1 cup cream

Left over Christmas cake

Desiccated coconut to garnish

 

Method:

1. Place the white wine and the sugar into a sauce pan and bring to the boil over high heat.

2. Once the wine is boiling, reduce the heat and simmer until the wine has reduced by half.

3. Peel the mangoes and cut slices from around the centre pip.

4. Blend the mango slices in a food processor until smooth.

5. Add the eggs and blend well.

6. Add the wine reduction and blend until well combined.

7. Add the cream and blend again.

8. Place the mango mixture in a bowl and freeze for 1 hour.

9. After the hour is up, remove the mango mix from the freezer and beat with a whisk to break down any ice crystals.Place back in the freezer for another hour.

10. Repeat the process of freezing and beating until the mango mix has almost frozen but still has a smooth texture.

11. Once the mango ice cream is ready, pipe it into cone shaped moulds and freeze completely. (Preferably overnight).

12. Cut discs out of the left over Christmas cake and place them on the serving plates.

13. In a bowl, mix the desiccated coconut with a drop of green food colouring.

14. Unmould the mango parfaits and roll in the green coconut to coat the parfait all around.

15. Place the parfaits on top of the Christmas cake and then garnish with fresh berries and mint.



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