Mango crème brûlée served with amaretto ice cream

Method

1. First, make the amaretto ice cream. In a heavy-based saucepan, heat the milk and vanilla until just simmering. Remove from direct heat and leave to infuse for 30 minutes. Remove and discard the vanilla pod.

2. In a mixing bowl, whisk together the yolks and sugar until well-mixed.

3. Whisking as you do so, pour in the infused milk. Return the mixture to the saucepan and heat gently over a very low heat, stirring constantly, until it thickens into a custard, coating the back of a spoon. Take great care not to let the mixture come to the boil.

4. Remove from direct heat, mix in the almond essence, amaretto and cream, mixing well. Cool and chill, then churn in an ice cream-maker following manufacturer's instructions until the mixture thickens into ice cream.

5. Transfer to a freezer-proof container and freeze until serving.

6. Preheat the oven to 120°C/gas 1/2.

7. Place the whipping cream and vanilla pod in a saucepan. Gently bring to a simmer, then set aside for 30 minutes to infuse.

8. In a large mixing bowl, whisk together the yolks and sugar until light and fluffy. Mix in the mango puree and strain in the cream, stirring together.

9. Divide the mango mixture evenly between 6 ramekins. Place in a roasting tray and pour hot water into the tray so that it reaches halfway up the sides of the ramekins.

10. Bake for 25 minutes until just set. Remove and set aside to cool.

11. Preheat the grill until very hot, if caramelising under the grill.

12. Dust the mango creams evenly with caster sugar and grill until the sugar caramelises or use a chef's blow-torch.

13. Serve the mango brûlées with the amaretto ice cream and reserved mango pieces, sprinkling with the toasted almonds for decoration.