ULTIMATE

COOKING / ¡LA ESPECIA DE LA VIDA!
Jalapeno Cornbread
Ingredients:
2 /3 cup unsalted butter
2 /3 cup white cane sugar
2 cups cornmeal
1 1 /3 cups all purpose flour
4½ teaspoons baking powder
1 teaspoon salt
3 extra large eggs
1 cups milk
2 /3 cup buttermilk
¾ cups chopped, seeded jalapeno peppers
Directions:
Preheat oven to 400 degrees.
Grease 9 x 13 inch glass baking dish.
Beat sugar and butter together until
smooth. Combine flour, cornmeal, baking
powder and salt in a separate bowl. Mix eggs,
milk and buttermilk in another bowl. Pour 1/3
of milk and butter milk mixture with 1/3 of the
flour/ cornmeal mixture; whisk until just mixed.
Repeat with remaining ingredients and
stir in jalapeno peppers.
Pour in baking dish and bake until a
toothpick inserted in the center comes out
clean, about 25 minutes.
Mango Lime Mousse
Ingredients
2 mangos, peeled and diced
3 tablespoons fresh squeezed lime juice
2 egg whites
1 thinly sliced lime (for garnish)
3 tablespoons honey
1 1 /3 cups heavy cream
3 tablespoons zest of lime
Directions:
Puree the mangoes, honey and lime juice
in a blender until smooth.
Whip the heavy cream into soft peaks;
gently fold the whipped cream into the mango
puree.
Beat egg whites in a clean dry bowl until
stiff. Gently fold half of the egg whites into the
mango mixture until well blended then fold
in the remaining egg whites into the mousse
mixture.
Pour into small ramekins and chill for at
least 2 hours.
Garnish with lime zest and lime slices.
62 ULTIMATE / MARCH-APRIL 2017