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(The custard is what's in between the round slice of mango and the savory pie crust at the back right corner of the plate)
The original recipe for this comes from http://alineaathome.typepad.com/. I originally used this recipe for the banana cream in the Dim Sum course at the better with beer dinner. This time around I changed it up a bit. I don't have the Alinea cookbook so I had to guess at all of the ratios. But isn't that hte point of cooking? Just make it taste good. Who cares how much heavy cream you used. Right?
Ingredients
1 black banana, ripened in the freezer
1 cup half-and-half
1 cup freeze dried mango
2 T. pine needles (swipe um off the back of your tree - or your friends tree)
pinch salt
arrowroot powder
Directions
Put first 4 ingredients in sauce pan and bring to a boil, whisking like crazy - but not too crazy...you don't want it to end up all over the stove. Also - i never added sugar to this recipe - though the recipe certainly calls for it - but if you want a sweeter custard - use maybe 1/4 cup sugar along with the other ingredients. But I don't think it needs it. Once it hits a rolling boil add a smidge of arrowroot powder. Continue cooking on medium heat, adding a small amount of arrowroot powder until it thickens. Remove from heat and continue to whisk until the mango is completely dissolved. Put in covered bowl and fridge it over night. The next day, pass it through a mesh strainer. EAT IT. Well - I suggest piping it on to little shortbread cookies. Sprinkle a little sugar on it, place a fresh slice of mango on the top and there ya go.
Ingredients
1 black banana, ripened in the freezer
1 cup half-and-half
1 cup freeze dried mango
2 T. pine needles (swipe um off the back of your tree - or your friends tree)
pinch salt
arrowroot powder
Directions
Put first 4 ingredients in sauce pan and bring to a boil, whisking like crazy - but not too crazy...you don't want it to end up all over the stove. Also - i never added sugar to this recipe - though the recipe certainly calls for it - but if you want a sweeter custard - use maybe 1/4 cup sugar along with the other ingredients. But I don't think it needs it. Once it hits a rolling boil add a smidge of arrowroot powder. Continue cooking on medium heat, adding a small amount of arrowroot powder until it thickens. Remove from heat and continue to whisk until the mango is completely dissolved. Put in covered bowl and fridge it over night. The next day, pass it through a mesh strainer. EAT IT. Well - I suggest piping it on to little shortbread cookies. Sprinkle a little sugar on it, place a fresh slice of mango on the top and there ya go.
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