I love simple creamy desserts like this, which are easy to make, easy to adapt, and easy to prepare in advance. This is my slightly unorthodox take on a classic Scottish recipe, which traditionally contains cream, raspberries, and oats, but in my version the soft cream is swirled with mango and buttery corn flakes, with a hint of black peppercorns.
- Start by cooking up those corn flakes. Heat the butter in a large nonstick pan and as soon as the butter is melted and hot, add the corn flakes.
- Toast the corn flakes for about 5 minutes, till they are golden and have soaked up the butter. They need to be very crisp, toasty, and noisy, so just keep stirring and moving them around.
- Pop the corn flakes onto a baking sheet, sprinkle with the black pepper and, using a spoon, toss them around so they all get a little bit of that black pepper.
- Let cool.
- Add the mango pulp to a bowl with the mango pieces, mix, and set aside.
- Have six serving dishes at the ready and spoon a layer of the mango mixture into the bottom of each. Put the cream in a bowl with the granulated sugar and whip to soft peaks. Now add a third of the cooled corn flakes and fold them in. Add the mango mixture, leaving just a little for the tops of all six, then ripple the mango through the cream. Add to the six dishes on top of the mango base.
- Spoon the remaining mango on top. If you are ready to eat, add the remaining corn flakes; if not, chill and store the flakes in an airtight container till you are good and ready.
- Serve the desserts with their crunchy top and dusted with a sprinkling of confectioners’ sugar
Reprinted from NADIYA BAKES by Nadiya Hussain. Copyright © 2020 by Nadiya Hussain. Photographs copyright © 2020 by Chris Terry. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC.