Chilled Mango & Peach Soup With Mascarpone and Coconut Ice C

1. 1

   Soup:.

2. 2

   Prepare soup by blanching peaches and removing skin.

3. 3

   Place mangoes, peaches into saucepan with water, sugar, lemon juice and cook until tender.

4. 4

   Drain well and remove kernel from peaches.

5. 5

   Liquidize the flesh.

6. 6

   Ice Cream:.

7. 7

   Boil the coconut milk.

8. 8

   Whisk the egg yolks and sugar till well combined and the mixture becomes off white color.

9. 9

   Pour the hot milk onto the egg mixture slowly incorporating.

10. 10

    Return the mixture back to the stove on a low heat.

11. 11

    Make sure the mixture doesn't boil.

12. 12

    A custard has now been made.

13. 13

    Add mascarpone, cool and add Malibu.

14. 14

    Freeze.

15. 15

    To Serve:.

16. 16

    Place chilled soup into soup bowl.

17. 17

    Add julienne of fresh peach.

18. 18

    Place a ball of ice cream in the centre and garnish with fresh raspberries, mint and icing sugar.

* Per serving · 4 servings · Values may vary.