Recipe - Crema (Small Portion)

6 Egg yolks
Three fourths cup Sugar
1 One half cup Half and Half
1 pack Unflavored gelatin
One fourth cup Dark Jamaican rum
2 cup Crushed fresh mango pulp
(about 3 large mangos=2
cps)
1 One fourth cup Heavy cream
Fresh mint sprigs (optional)
Diced mango (optional)

1. Beat the egg yolks with the sugar until light and slightly thick. Heat
the half and half until steaming and whisk into the yolks in a thin stream.

2. Cook the mixture in a double boiler over medium heat, stirring almost
constantly, until the mixture thickens enough to resemble heavy cream. Do
not allow to boil.

3. While the custard is cooking, sprinkle the gelatin over the rum in a
small heatproof dish. Set the dish in a pan of gently simmering water and
stir until the gelatin has completely dissolved, about 4 minutes. When the
custard has thickened, stir in the gelatin mixture, being sure to scrape
every bit of the gelatin in. Stir constantly for 1 minute.

4. Strain the custard through a finemesh sieve into a metal mixing bowl.
Place the mixing bowl into a slightly larger bowl filled 1/3 of the way
with ice water. Stir the mixture until cold and the gelatin is beginning to
set and become syrupy. Remove the metal bowl from the ice water.

5. Stir in the mango pulp.

6. Whip the cream until it begins to hold soft peaks. Reserve about 1/2
cup for topping; fold the remainder into the custard. 7. Spoon the custard
creme into individual serving dishes or goblets, or into a single large
serving bowl. Refrigerate for 3 to 4 hours, or until the creme has
thoroughly set (though it will never be rigid or jellolike).

8. Sweeten the remaining softly whipped cream to taste and rewhip until it
holds stiff peaks. Spoon or pipe over the servings. Garnish with mint
sprigs or minced mango, as desired.

LOPEZ Y GONZALEZ

LEE ROAD, CLEVELAND HEIGHTS.

WINE: RED RIOJA

From the Micro Cookbook Collection of Mexican Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.