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Cuisinart CCJ-500 Pulp Control Citrus Orange Grapefruit Juicer Recipe Book NEW |  |
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US $41.99 | 26d 6h 46m |
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Pulp Recipes
mango pulp recipes?
my husband bought mango pulp he tought it was mango peaces.... we dont like to eat the pulp by itself... and dont want to throw it out... and ideas/recipes
Mango Fool
3 cups mango puree, sieved
1 tablespoon lime juice
1/2 cup sugar
3 cups stiffly whipped cream, chilled
Season the mango puree with sugar and lime juice. Chill thoroughly. Just before serving fold in the whipped cream. Blend lightly so that the mixture is not quite uniform in appearance, but has discernable streaks of cream and mango. Serves 6. The cream may be flavoured with 3 tablespoons of light rum
Mango Ice Cream
Basic Custard for Ice Cream:
4 eggs
1/2 cup sugar
2 cups milk
1/2 teaspoon vanilla
Beat the eggs lightly with the sugar. Scald the milk and stir into the eggs. Cook the egg mixture in the top of a double boiler over hot water, stirring constantly until the mixture coasts the spoon. Cool. Add the vanilla. With the addition of fruit pulp, this makes enough ice cream for 6 to 8 servings.
To Make it Mango
Mix 1 cup mango pulp with 1/4 cup of sugar. Mix thoroughly with Basic Custard. Turn into a freezing tray and freeze to a mush. Remove from refrigerator, beat well and return to freezing compartment.
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Cuisinart CCJ-500 Pulp Control Citrus Orange Grapefruit Juicer Recipe Book NEW | |
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US $41.99 | 26d 6h 46m |
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How to Make Mango Lassi: Indian Recipes : Adding Mango Pulp to Indian Mango Lassi
Is there any thing i can do with the leftover pumpkin pulp ?
I bake the seeds but i was wondering if anyone did anything with the actual pulp after you carve them and what are you recipes?
Do you mean the stringy stuff that you pull out when you carve the pumpkin, or the actual pulp (the "meat")?
If it's the stringy stuff, you can use it to feed birds or squirrels or other animals. If it's the "meat" of the pumpkin, the actual solid walls, then bake it at a low heat for a while until it's complete mush and most of the water is evaporated, and do as the other person suggested and use it in pumpkin bread or something else yummy!
If you have a small, leftover pumpkin that you won't be carving, do this: Wash the outside of the pumpkin well.
Cut a hole, and remove the top just like you'd do if you were carving it.
Shred a half pound of Ementhaler cheese, and a half pound of swiss cheese, and slice a loaf of French Baguette.
Toss the shredded cheese with a clove or two of minced garlic and just a little nutmeg and a sprinkle of dried sage.
Now, put a slice or two of baguette on the bottom of the pumpkin, cover with cheese mixture, and pour a splash of heavy cream over all.
Continue layering bread, cheese, splash of cream until pumpkin is 3/4ths full. Put the pumpkin top back on.
Now bake the filled pumpkin in a 350 oven until the pumpkin is soft, but not mushy.
To serve, use a big spoon, and scoop out some cheese/bread mixture and some pumpkin into a bowl.
Very good with a green salad and a dry white wine. It's sort of like a fondue! High in Vitamin A and fiber, but very rich and high in fat, so probably best in small doses as an appetizer.
