Hello! Welcome to this first ever edition of Cooking with Cronin. Today, we're going to show you how to make Mango Sorbet for four people. When this was first made, it was for 30 people, so, if you ever have to make sorbet on that scale, just multiply everything by about 10, and you'll have enough for a second helping!
- 3 mangos (ripe)
- Half a pint of water
- 4oz sugar
- A special secret ingredient
- Remove flesh from stones
- Pulp the flesh to make approximately three quarters of a pint
- Take half a pint of water, heat, add the sugar and allow to dissolve
- Allow to cool and add mango pulp
- Put into a metal saucepan
- Add an equal volume of Liquid Nitrogen, and stir, (if you can), until you can't.
- Remove the spoon. (If you can)
- Cover with a lid. You may need to hold down the lid to stop pressurised Nitrogen placing your kitchen in cryogenic suspension.
- Allow to thaw for about a day, and serve when it is starting to melt on the outside.
You can tell if your sorbet is ready to eat by pressing a small amount into your hand. If it melts under the pressure, then it is ready to serve. If your hand feels cold and then shatters when you bang it against a hard object, leave the sorbet to thaw for a few more hours.
A few warnings
- Ripe mangos can be squishy. Make sure you wear an apron
- Never allow children near boiling water or a hot stove
- Liquid Nitrogen is quite cold. Be sure to wear a jumper
- In the event of getting Liquid Nitrogen onto your hands, wash immediately in warm soapy water.
Coming soon... 20 things to do with fresh Thames water seafood...
James "Egon Ronay" Cronin |
About James Coates