Mango And Pineapple Bisque; Summer Fruit Gazpacho - MAGIMIX LE DUO Instructions For Use And Recipes

Mango and pineapple bisque

Serves 6
2 mangoes
1 pineapple
750 ml milk
100 ml single cream
40 g sugar
2 tablespoons dark rum
Ground cinnamon

Summer fruit gazpacho

Serves 4
800 g strawberries
200 g raspberries
200 g redcurrants
3 peaches
1
/ lemon
2
50 g icing sugar
1 tablespoon olive oil
pepper
• Preparation : 10 min • Cooking : 5 min
• Resting time : 3 hours
Make a rum*-based syrup in a small saucepan,
bringing the sugar, rum and 2 tablespoons of water
to the boil. Reduce over a high heat for a few
minutes, then leave to cool.
Peel the mangoes and pineapple. Discard the
mango stone and cut the flesh into large pieces
before processing in the coulis maker.
Add the rum syrup, milk, single cream and a pinch
of cinnamon to the mango and pineapple juice. Stir
well, cover and chill for at least 3 hours.
A dessert with a Caribbean flavour
* Excessive alcohol consumption may damage your health.
Always drink in moderation.
• Preparation : 10 min
• Resting time : 1 hour
Wash the fruit. Hull the strawberries and strip the
redcurrants from their stalks. Stone one of the
peaches and cut into pieces. Using the coulis maker,
process half the raspberries and redcurrants, 600 g
strawberries and one peach. Add the juice of the
half-lemon, the icing sugar, olive oil and a pinch of
pepper. Stir well and chill for an hour.
Cut the remaining strawberries in quarters. Peel the
peaches and cut into thin slices.
To serve, pour the gazpacho into soup plates or
shallow bowls and arrange the fruit on top.
Suggestion : for pudding lovers, serve the gazpacho
with a scoop of vanilla ice cream and fingers of
toasted gingerbread.
CHILLED SOUPS
57