Mango and Palm Sugar Tatin
|Puff pastry dough||12 Ounce (350 Gram)|
|Unsalted butter||3 Ounce (75 Gram)|
|Palm sugar/Light soft brown sugar||3 Ounce, grated (75 Gram)|
|Ground mixed spice||1⁄2 Teaspoon|
|Mangoes||3 Small, peeled, pitted and thickly sliced|
|For coconut ice cream|
|Full fat milk||3 3⁄4 Pint (450 Milliliter)|
|Coconut cream||1⁄2 Pint (300 Milliliter)|
|Caster sugar||3 Ounce (75 Gram)|
1. Make the coconut ice cream. Heat the milk, coconut cream and star anise together until boiling. Remove from the heat and leave to infuse for 20 minutes, then strain. Beat the egg yolks and sugar together, then stir in the coconut mixture. Return to the pan. Heat gently, stirring, until the mixture thickens to coat the back of a wooden spoon. Leave to go cold and then freeze in an ice-cream maker according to the manufacturer's instructions (or freeze in a plastic container, beating at regular intervals until frozen).
2. Make the topping. Heat the butter, sugar and spice together in a 23 cm (9 inch) ovenproof frying pan until the butter has melted. Remove the pan from the heat. Carefully arrange the mango slices in the pan, fanning them from the centre outwards, to make 2 layers (these do not have to be exact).
3. Roll out the pastry on a lightly floured surface and trim to a round a little larger than the size of the pan. Press it down over the mangoes and into the edges of the pan and pierce a small hole in the centre. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 20-25 minutes until the pastry is risen and golden. Leave to stand for 10 minutes before turning out on to a large plate. Serve with the ice cream.