THIS delice is rather like a firm mousse — it’s great to quenelle

The mango curd is very subtle, and I tend to make it from a frozen puree — although fresh mango puree will work just as well.

Sat, 29 Jul, 2006 - 01:00
2030231_1_org_Darina_Allen
Darina Allen

Darina Allen is co-founder of the Ballymaloe Cookery School and more recently the Ballymaloe Organic Farm School in Shanagarry, East Cork.

The raspberries give just a hint of acidity, and bring it all together.

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