Cooking

Sake Jelly with Fresh Mangoes

posted: 06/30/10
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Sake Jelly with Fresh Mangoes
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Episode 24: Andrea's Menu

INGREDIENTS

  • 2 mangoes (about 2 pounds/1 kg), peeled, pitted
  • 1/4 cup/50 g sugar
  • 1 1/2 cups/300 ml good-quality sake
  • 2 teaspoons/5 g unflavored gelatin (from 1 envelope)

PREPARATION:

  1. Dice enough mango flesh into 1/3-inch/1-cm pieces to equal 1 1/4 cups/200 g. Puree the remaining mango flesh (about 12 ounces/350 g) with the sugar in a blender until smooth. Strain the puree through a fine-meshed sieve. Cover and refrigerate the puree.
  2. Pour 1/2 cup/100 ml of the sake into a medium bowl. Sprinkle the gelatin over the sake and let stand 5 minutes. Bring the remaining 1 cup/200 ml of sake to a simmer in a small saucepan over medium-high heat. Slowly pour the hot sake into the cold sake and gelatin mixture, stirring constantly for 2 minutes, or until the gelatin dissolves.
  3. Divide the diced mango among four 6-ounce/175 ml timbale molds or cups. Pour the sake jelly over the mango in the molds. Refrigerate for 2 hours, or until the sake jelly is set. Just before serving, dip the timbales into a small bowl of hot water for about 5 to10 seconds to help loosen the jelly from the molds.
  4. Place a plate over each timbale and invert the sake jellies onto the center of the plates. Drizzle the mango sauce around the sake jellies and serve.
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