Although the RAF has been present in the Ivory Coast since WWII, they became better known for their evacuation of British and French civilians during the civil war in the former French colony in 2004. A fleet of Hercules aircraft flew 220 evacuees to safety overnight on November 12.
Mango & passion fruit fool
For the coulis 9 passion fruits 1 orange 50g caster sugar 2 tbsp cold water For the fool 3 ripe mangoes, peeled and coarsely chopped (or 650g frozen mango pieces) 50ml Cointreau or Grand Marnier (optional - 50ml is one miniature bottle) 500ml double cream 1 mango, peeled and diced 2 tbsp desiccated coconut, lightly toasted 4 sprigs of mint
METHOD Cut the passion fruit in half. Scoop out the seeds and pulp into a saucepan, squeeze the juice from the oranges and add to the passion fruit with the sugar and cold water.
Place the saucepan over a low heat and gently bring to a boil, reduce the heat and simmer for 5 minutes.
Push the contents through a fine sieve, ensuring as much of the pulp is forced through, into a clean container. The coulis should have a syrupy consistency and should just coat the back of a spoon - it will thicken slightly when chilled. Cool at room temperature then cover the bowl and place in the fridge to chill.
To make the fool, place the coarsely chopped mango flesh, Cointreau or Grand Marnier, if using, and cream in a blender. Blend on high speed until the mango has pureed and the cream has thickened. It should have a whipped cream consistency.
Spoon a third of the passion fruit coulis into the bottom of your glasses or bowls, spoon half of the mango fool over the top followed by another third of the coulis then the remaining fool. Place in the fridge to firm up.
Pour over the remaining coulis and garnish with coconut and a sprig of mint.