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Interlude in Paris

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Margi Cintrano View Drop Down
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    Posted: 08 December 2014 at 07:31




The noted French epicure Curnonsky, encouraged French regional cooking in the 1920s, based on the village specialties and entitled, the work, LA FRANCE GASTRONOMIQUE.

This dessert, called simply, A Mango Charlotte with Strawberry or Rasberry Sauce comes from these editions. This dessert is quite popular in Paris. The récipe was modernised and written by: Marie Simmons & R. Sax.

MANGO CHARLOTTE WITH BERRY SAUCE

1 /2 cup Mango Néctar
1 Enevelope unflavored Gelatin
2 1 /2 Cups Diced Peeled Ripe Mangoes
2 Tablesp. Sugar
1 tablsp. fresh lemon juice
1 1 /3 Cups of Greek or Plain Yogurt

24 Sponge cake Lady Fingers

SAUCE

1 PINT OF STRAWBERRIES, BLACK BERRIES, RASBERRIES OR BLUE BERRIES
2 Tablesp. Sugar


FOR THE CHARLOTTE

Place the néctar in small saucepan and sprinkle the gelatin. Let stand 10 minutes to soften. Stir over low flame until gelatin dissolves.

Remove from the heat.

PURÉE 2 cups of Mango in blender or FP. Place in a large bowl. Stir in the néctar and the sugar and the lemon juice.

PLACE the bowl over a larger bowl filled with ice wáter. Stir mango mixture occasionally until cold, about 10 minutes.

Arrange the lady fingers over bottom of an 8 inch diameter springform pan with 2 1/4 inch high sides. Halve the remaining Lady Fingers cross wise and stnad around the sides of the pan.

Spoon the mango mixture into the pan and cover with plastic. Chill 5 hours.

FOR SAUCE:

Purée the berries of choice with sugar and when you reléase the pan sides from the Charlotte serve with the sauce.


ENJOY.










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Percebes View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 08 December 2014 at 08:48
Fantastic
I must try this. The freshness and balance that the yogurt will add will be amazing.
When I first saw this it instantly reminded me of a Mango Bavarois.
Thank you for your kind attention
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 08 December 2014 at 20:26
It sure sounds good!
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 13 December 2014 at 15:51
It is quite delicious Gentlemen. Thank you Ron and Percebes. It is not difficult to prepare.

A bit laborious but relatively simple.

Thanks.
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