Mango baked yoghurt, melon-mint salsa, and strawberry cream fingers

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Ingredients

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Strawberry cream fingers

Mango baked yoghurt

Melon and mint salsa

To plate

1
For the strawberry cream fingers, put the cream and milk in a heavy-based saucepan, bring gently to the boil, then set aside
  • 140ml of whipping cream
  • 140ml of full-fat milk
2
In a bowl, whisk the granulated sugar and 2 egg yolks together until pale, then pour in the warm milk and cream a little at a time, stirring constantly. Return the mixture to the pan and cook, stirring with a wooden spoon, until it thickens enough to coat the back of the spoon
3
Add the strawberry purée and immediately strain it through a sieve into a clean, dry bowl and leave to cool. Transfer to an ice cream machine and freeze until firm
4
Spoon the ice cream into a piping bag fitted with a plain nozzle and pipe it on to a baking tray lined with baking parchment in eight 12cm sticks. Immediately freeze these for 6 hours
5
For the mango baked yogurt, place the plain yoghurt, condensed milk, single cream, mango puree, and ground cardamom in a bowl and whisk together well. Pour into 4 whisky glasses, filling them two-thirds full, and place in a roasting tin
6
Pour hot water into the roasting tin to come three-quarters of the way up the sides of the glasses then cover the tin and glasses with foil. Bake in an oven preheated to 150°C/Gas mark 2 for 10 minutes, until the yogurt sets. Remove and leave to cool
7
While the yogurt is in the oven, prepare the melon and mint salsa. Mix the diced melon and mint together in a bowl, add icing sugar only if the melon is not sweet
8
To serve, spoon the melon-mint salsa on the mango baked yogurt, place the strawberry ice cream finger to the side and add one halved and finely sliced strawberry as a garnish
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