Mango, passionfruit and white chocolate trifle

 


Mango, passionfruit and white chocolate trifle

Ingredients (26)

300g double cream

8 (750g total) large passionfruit

3 (1.2kg total) mangoes

White chocolate mousse

1 (1.6g) platinum-strength gelatine leaf

3 (45g total) egg yolks, at room temperature

1/3 cup (80ml) thickened cream, plus 300ml extra

2 tsp caster sugar

140g white chocolate, chopped

Passionfruit curd

1/2 cup (125ml) fresh strained passionfruit pulp, seeds discarded

7 (125g total) egg yolks

100g caster sugar

125g chilled unsalted butter, chopped

Passionfruit gel

2 x 170g cans passionfruit pulp in syrup, strained (seeds discarded)

1 tbs caster sugar

3/4 tsp agar-agar powder (vegan gelatine substitute, from supermarkets)

Vanilla sponge

4 large eggs, at room temperature

2 tsp vanilla bean paste

100g caster sugar

2/3 cup (100g) plain flour, triple sifted

60g unsalted butter, melted

Lime and rum syrup

100g brown sugar

1 1/2 tbs dark rum

Finely grated zest and juice of 1 lime

Mango puree

1 (450g) large mango

1 1/2 tbs caster sugar

1/2 tsp vanilla bean paste

The cost per serving includes staple ingredients, costs vary based on individual supermarkets and is an estimate only.

Method

1.

For the chocolate mousse, soak gelatine leaf in iced water until softened. Squeeze out any excess water from the gelatine. Combine egg yolks, 1/3 cup cream and sugar in a medium heatproof bowl and whisk constantly for 3 minutes over a saucepan of simmering water (don’t let base of bowl touch the water) until thickened and foam starts to subside. Add gelatine and whisk until combined.

2.

Remove from heat and add the chocolate. Whisk until melted and smooth. Whip the extra 300ml cream until firm peaks form. Fold in one-third of the whipped cream. Once combined, gently fold chocolate mixture into the remaining cream. Pour this mixture into an airtight container and store in the fridge overnight to completely cool and set.

3.

For the passionfruit curd, whisk the strained pulp, yolks and sugar in a medium saucepan until combined. Cook over medium-low heat, whisking constantly, until mixture thickens. Whisk in butter, little by little, until combined and smooth. Store in an airtight container in the fridge overnight to completely cool and set.

4.

For the gel, place all ingredients and 2 tbs water in a medium saucepan and bring to the boil over medium heat. Reduce to a simmer and whisk continuously for 1 minute, ensuring agar-agar is dissolved. Pour passionfruit gel mixture into an airtight container and store in the fridge overnight until completely cool and set. Just before assembling, roughly chop the gel and place in a blender. Whiz until smooth, scraping down side of bowl several times.

5.

For the syrup, place all ingredients in a small saucepan with 100ml water. Bring to the boil and simmer for 2 minutes. Allow to cool before storing in an airtight container in the fridge overnight.

6.

For the mango puree, place all ingredients in a small saucepan and cook over medium heat for 2-3 minutes, stirring occasionally, until mango has softened and all sugar has dissolved. Blend until smooth, and cool completely before storing in an airtight container in the fridge overnight.

7.

For the sponge, preheat oven to 190°C/170°C. Grease a 20cm x 30cm slice pan and line base and 2 long sides with baking paper. Place the eggs, vanilla and sugar in a stand mixer fitted with the whisk attachment. Whisk until light and tripled in volume. Gently fold through the flour, followed by the butter. Pour into prepared pan and level surface with a spatula. Bake for 18 minutes, or until a skewer inserted in centre comes out clean). Place pan on a wire rack and allow to cool completely. Remove from pan and, when ready to assemble, cut cake into 24 pieces.

8.

Just before assembling, make the mango fool. Place the double cream and mango puree in a stand mixer fitted with the whisk attachement and whisk until soft peaks. To assemble, scoop the pulp from the passionfruit into a medium bowl and thickly slice the mango. Then, start with a layer of passionfruit gel on the base of a 4L trifle bowl. Follow this with a layer of two-thirds of the thickly sliced mango. Add your sponge pieces and pour over the syrup as you layer so that there is syrup on each piece. Next, add the white chocolate mousse, followed by the passionfruit curd.

9.

Finish with a layer of the mango fool, then spoon over all the passionfruit pulp, and top with the remaining sliced mango. Allow to set, covered and chilled, for at least 4 hours, and up to 2 days before serving.

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