ESSENCE OF EMERIL SHOW #EE2352 Preheat the fryer. In a mixing bowl, combine the flour, baking powder, salt and sugar together. Beat in the egg and milk. Fold in the small diced fruit. Refrigerate for 1 hour. In a sauce pot, combine the chopped mango, lemon juice, water and sugar together. Bring the mixture up to a boil. Reduce to a simmer and cook for 5 minutes or until the fruit is very tender. Pour the mixture into a food processor and puree until smooth. Remove and allow to chill for 30 minutes. In the hot grease, drop a heaping tablespoon of the beignet. Fry 5-6 at a time and stir constantly for even browning. Fry the beignets for 2-3 minutes, or until golden brown. Remove from the fryer and drain on a paper-lined plate. Powder the beignets with powdered sugar. Spoon the coulis in the center of the plate. Place the quenelle of ice cream in the center of the coulis. Arrange the beignets around the ice cream. Garnish with powdered sugar and chiffonade of mint. Yield: 4 servings Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (1044g)|
|Recipe Makes: 1|
|Calories from Fat: 335 (19%)|
|Amt Per Serving||% DV|
|Total Fat 37.2g||50 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 19.2g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 213.9mg||66 %|
|Sodium 649.4mg||22 %|
|Potassium 1299.4mg||34 %|
|Total Carbohydrate 325.3g||96 %|
|Dietary Fiber 16.8g||67 %|
|Sugars, other 308.6g|
|Protein 34g||49 %|
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Calories per serving: 1733
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