Finally I'm back! After a "short" chilly escapade in Alpes for my birthday celebration I was lucky enough to go back home without any broken or twisted ankle. Snowboarding is not really my cup of coffee but the sensation it gives me everytime I'm sliding and I'm on air is really exceptional. I think I smashed my face twice on the fluffy ground but I was happy, I feel like I'm child again. I had so much fun and energy that I felt the need to release them in the kitchen. With the meager ingredients that I found in the kitchen and with the "frigorifique" scenery we had, I thought why not tropical winter delights?
So here are my contributions to Eat Christmas Cookie Event and Another Bite of Dessert Blog Party
Tropical Santa Cookies
Almond-ginger-lime cookies with mango frosting and coconut flakes
100 g of butter, half a cup of sugar, 1 cup of almond powder, 1 egg, 1 cup of flour, 1 tsp of ginger powder, zeste of 1 lime, juice of 1 lime
half a cup of mango purée, 2 egg yolks, 40 g of sugar, 25 cl of milk, 2 tsp of cornstarch, 4 egg whites, 40 g of sugar icing
3 tbsp of dessicated coconut, smarties candies, candied watermelon for the mouth
Directions: Cream butter, sugar, almonds and egg. Add the flour and the rest of ingredients. Mix well and form the shape desired. Bake at 175 degrees for 17 to 20 minutes. Decorate once the cookies are cold. For the mango custard creme, beat the yolk with the purée and sugar. Mix little by little the warm milk. Add the cornstarch and cook slowly over medium fire in a casserole until it thickens. Beat the egg whites until it becomes stiff. Add the sugar and continue to beat. Cover the cookies with the white egg-sugar mixture and place the smarties as the eyes, nose and lips of Santa Clause. The mango creme becomes the santa's hat and the coconut flakes as his beard.
Tropical Sweet Miniatures
Exotic fruit tart with mango creme custard
for the pastry dough: 200 g of flour, 100 g of butter, 100 g of sugar, 1 egg yolk
Mix all the ingredients and form a ball. Butter tarlettes baking dishes and unroll the pastry. Bake for 20 minutes at 180 degrees.
for the mango creme custard: 1 cup of mango purée, 4 egg yolks, 60 g of sugar, 1 tsp of vanilla, 50 cl of milk
Cream the egg yolks with sugar and mango. Add the vanilla. Mix little by little warm milk. Put back in the casserole and cook over medium fire until it thickens. Pour the mango creme custard over the tart and decorate it with cut fresh exotique fruits.
Red Pomegranate Lassi
1 red pomegranate, 4 tbsp of honey, 150 g of creamy yoghurt
In an electric blender mix all the ingredients.