One might imagine passion fruit and mango to be somewhat of an unusual combination but the flavours work so well together in this dessert. It also leaves a very light and refreshing taste on the tongue and as such is an ideal dessert to have after a heavy meal.
Ingredients
2 ripe mangoes
½ cup sugar plus another 1/3 cup sugar
5 egg yolks
1 cup whipping cream
½ cup passion fruit pulp
1/3 cup water
1 tsp gelatin dissolved in 1 tbsp hot water
Method
1. Line the base of a pyrex dish (approximately 6 inches in diameter) with cling film and leave about 2 inches overhang on all sides.
2. Combine the 1/3 cup sugar and water in a small saucepan over a low heat until all the sugar has dissolved. Increase the heat slightly and simmer for a minute. Turn off the heat and add the passion fruit pulp. Cool slightly and pour into prepared dish. Let this freeze for about three hours or until frozen.
3. Process the peeled and cut mango in a blender until pureed. Strain to remove any stringy bits.
4. Beat the egg yolks and the remaining ½ cup of sugar in a bowl, with an electric mixer until pale and thick. Beat the cream till soft peaks appear and fold into the egg yolk mixture. Now add the mango puree and gelatin and mix to combine.
5. Pour this mixture over the frozen passion fruit. Cover and freeze over night till firm.
6. To serve, turn the parfait onto your serving platter and remove from the dish with the help over the overhang of cling film. Gently remove the cling film. Cut into wedges and serve. As the passion fruit mixture melts, it may run down the sides of the dessert but that is just as it should be!
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