st-art 2010

18 rue des Trois Châteaux
F-68420 EGUISHEIM
T : +33 (3) 89 41 19 11
F : +33 (3) 89 24 12 85
info@zinck.fr

OPENING HOURS

Monday to Saturday
9 - 12 h / 14 - 18 h
Sunday closed

Mango and Pineapple Tajine, granita of passoa (passionfruit liquer) and coconut
and Gewurztraminer Grand Cru Pfersigberg
Sélection Grains Nobles 2007

Serves 4-6 people
 
  • 1 pineapple
  • 1 ? mangoes
  • 500 g of mango purée or tropical fruit
  • 1 stem of coriander with leaves
  • 1 stem of mint with leaves
  • 50 g of sliced almonds
  • Rum
  • ? bottle of passoa
  • 400 g sugar
  • Curry
  • Allspice
  • 25 cl milk
  • 125 g coconut
 
To make the tajine:
Peel and dice the fruit. Chop the herbs. Make a caramel with 50 grams of the sugar; caramelize the fruit. Deglaze the pan with the rum; add the mango purée, 10 cl of water, the spices, herbs and almonds. Remove the fruit once it’s cooked. Reduce to desired consistency.
 
Granita
Make a syrup with 250 g of sugar and 25 cl of water. Add the passoa. Let cool, then place in the freezer.
 
Coconut jam
Combine 125 g of coconut, 25 cl of milk and 50 g of sugar in a pan; reduce until the milk is nearly gone. Keep in a cool place.
 
To serve:
Reheat the tajine and serve. Fill small dessert glasses with the granita. Serve the plates with a quenelle of the coconut jam.

Recipe from chef Sylvain Robert, Restaurant L'Aromat, 49 rue Sainte, Marseille

Gewurztraminer Grand Cru Pfersigberg
Sélection Grains Nobles 2oo7


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