Here’s the dessert recipe from our pop-up restaurant in the Oyster Bar last night with the students from our 4 week course, it was utterly delicious!

Ingredients :

• 1 lemon (zest & juice)
• 1 tbsp of mango purée
• 55g caster sugar
• 210ml double cream

Method:

• In a large pot place cream & sugar, zest and bring to a boil then boil for 3 minutes.
• Add juice & mango and pass through a sieve .place into glass and set over 1 hour period.

Biscuits:

• 50g butter
• 75g plain flour
• 75g desiccated coconut
• 75g oats
• 60g caster sugar
• 40g dried mango (chopped)
• 1 tbsp water
• 1 tsp golden syrup

Method:

• Place all dry ingredients into a bowl and mix well.
• Now add water, mango & water mix into dough ball.
• Roll into walnut size ball and mark & flatten with a fork.
• Place on baking paper cook @180c 15 minutes.