Signature Living

SIGNATURE RECIPIES

Boeber with caramelised mango topped with pistachios and a tuille Biscuit

WINE PAIRING: Delheim

Reuben paired his dish (above) with one of the following wines:
Edelspatz Noble Late Harvest 2014
GEWÜRZTRAMINER 2014

Boeber with caramelised mango topped with pistachios and a tuille Biscuit
Boeber with caramelised mango topped with pistachios and a tuille Biscuit
Boeber with caramelised mango topped with pistachios and a tuille Biscuit
Boeber with caramelised mango topped with pistachios and a tuille Biscuit

Boeber with caramelised mango topped with pistachios and a tuille Biscuit

Cooking Method

Start with preparing the Sago:

Soak Sago in 200ml water for 30 minutes
Until it looks translucent.
while thats soaking:
Melt the butter in the saucepan,
over medium heat
add broken vermicelli,
coconut
and almonds.
Stir with a fork until it turns a pink/brownish colour.
Now, add the Crushed cardamom,
rosewater,
milk
and sugar
and bring to the boil.
It’s preferable to stir occasionally so that the milk doesn’t burn on the bottom.
Next,
Stir in the soaked sago
and simmer on low heat
until the sago is further transparent
and the mix thickens.
This takes about 5-10minutes.
Stirring with a fork insures that the sago does not clump together yet combines all the ingredients well.
When its ready,
take off the heat
and set it aside

Now for the biscuits which you will serve with the silky boeber for an added crunch and texture

Start by dividing the egg and place the egg white in a medium bowl.
Now, lightly whisk with a fork.
Then add the sugar and continue to whisk until combined
Sif in the flour,
And add the vanilla essence
Now finally mix in the melted butter
Until well combined.

On a prepared slightly greased baking sheet, place 2 tablespoons of the mixture
and spread into a circle shape.

Bake in a prehated oven on 180C for 8-10mins, watching that they don’t burn.
When they are golden brown in colour, take the baking sheet out of the oven
Next take a knife and lay them over a rolling pin to form a slight curl.
Once cooled, they will hold their shape.

Now for the last element of this dish which is the Caramelised mango,

Start by taking a small saucepan.
Place the sugar into the pan
and slowly bring to the boil.
Once the sugar starts to caramelize,
Add the cubed mango
and stir to mix.
Be careful the sugar will be hot. Keep a watchful eye so it doesn’t boil over.
Dont leave this to cook for too long otherwise the mango will go soft.
This takes roughly 3 minutes.
After 3 minutes, your mango should be just cooked and caramelised with sugar

Now to plate this beautiful dessert,
Ladle some of the warm boeber into your serving bowls
Top with mongo cubes,
now top it with some chopped pistachio nuts.
The Pistachio nuts adds a great colour to the orange of the mangos and a crunchy texture to the silky boeber.
For the final panache I add a curled Tuile biscuit.

Ingredients

Boeber
10 ml Butter
250g Vermicelli, crushed
7 cardamon pods
3 large sticks of cinnamon
1-2L of milk
85ml Sago
10ml Rose water
180ml Sugar
50g Slivered almonds
10ml Coconut

Caramelised mango
150ml sugar
1x Mangos

Tuile Biscuits
1 large egg white
60g castor sugar
30g plain flour
30g butter, melted