My favorite part in this dessert is the lemon tartlet, like it very much… I picked mango as the topping just because I have it ready in the kitchen, ripe and sweet. I could actually use berries topping, but I’d need to thaw them first while the mangoes were lining up on the counter, just need to be peeled and diced. I bought 2 boxes of half ripe mango last time went to grocery shopping, by the day I made this recipe they were all ripe, my little one just loves it.
Recipe for the tartlet can be find here.
Recipe for the pastry cream is for Joy of baking.com.
It’s been months since my last post about cooking. This recipe is inspired by the basil I just planted 🙂
The ingredients are for 1 chicken breast.
1. Cut chicken breast into small pieces.
2. Seasoning: 1/4 cup coconut milk, 1/2 tsp cayenne pepper, 2 tbsp chopped basil leaves, 1/2 tbsp lemon juice, 2 tbsp brown sugar, pinch of salt.
3. Combine chicken and seasoning, put into ziploc bag for 2 hours in the fridge.
4. Grill with skewer, add sweet soy sauce when serving.
5. Bon appétit