| Total: | 2 hr |
| Prep: | 1 hr 30 min |
| Cook: | 30 min |
Ingredients
- 1 cup sugar
- 1/2 cup water
- 4 cups basil (leaves only, no stems, no brown leaves)
- 1/2 cup sugar
- 3 tablespoons water
- 3 tablespoons unsalted butter
- 2 mangoes
- 1 puff pastry sheet
- Ice cream
- Basil syrup (see above)
Instructions
- To make simple syrup: Dissolve sugar and water over medium heat. Chill well.
- Blanch basil leaves in boiling water for 10 seconds. Plunge into ice water and drain. Puree in blender with chilled simple syrup. Allow to steep 1 hour. Strain through cheese c
- To make caramel: In a heavy 10-inch skillet cook 1/2 cup sugar and 3 tablespoons water over moderately high heat until it is a golden caramel. Whisk in 3 tablespoons of butter, one by one into the caramel and and then arrange thick 1/3-inch mango slices over caramel and butter mixture
- Roll puff pastry out to 1/8-inch thickness. Cut pastry 1/2-inch larger than skillet.
- Place puff pastry over mangoes. Bake in a 425 degree oven (375 convection) for approximately 20 minutes until pastry is puffed and golden brown. Allow to rest 5 minutes. Invert onto serving dish and serve with ice cream and basil syrup.
- Recommended Wine: 1990 Kirchheimer Kreuz Trockenbeere