Passion Fruit and Mango

 

Screenshot_2016-02-15-20-22-54-1

Passion Fruit and Mango

Serves 8
1 hour
Medium

Ingredients

Passion Fruit Bavarois

100ml milk
430ml double cream
85g sugar
4 egg yolks
4 gelatin leaves
500g passion fruit puree
25g dark chocolate

Mango Sorbet

3 fresh mangos peeled and stones removed
250g icing sugar
2 lemons, juice only

Italian Meringue

55g egg whites
150g sugar
50ml water
Method

Passion Fruit Bavarois

Soak the gelatin leaves in cold water for about 5 minutes.
Bring the milk and 150ml of the cream to the boil.
Mix the egg yolks and sugar together.
Pour the milk and cream into the sugar and egg yolks and mix to make a sauce Anglaise.
Add the gelatine leaves and add the passion fruit puree.
Whisk the rest of the cream until it is at soft peaks. Add the cream to the passion fruit mix. Pour the mix into individual rings which have been covered in the bottom with plastic film. Leave in the fridge to set.
When set take out of the moulds, melt the dark chocolate and pipe onto the bavarois.

Mango Sorbet

Roughly chop the mango flesh and place into a food processor with the icing sugar and lemon juice. Blend into a puree. Save a bit of the puree and use as a coulis to garnish the plate.
Transfer the mixture into an ice cream machine and churn until ready.
Once ready transfer into a container and hold in feeder until ready to serve.

Italian Meringue

Bring the sugar and water to the boil and cook it until it reaches 125°C.
While the sugar is cooking start mixing the egg whites in a food mixer and whisk till stiff peaks.
When sugar is ready turn mixer on low and slowly pour in hot sugar in a thin stream.
When all the sugar is in turn the machine back to high and whisk until stiff and shiny.

Leave a Reply