Desserts
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Prep Time
2 + overnight
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Cook Time
15 mins
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Course
Afternoon
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Difficulty
Intermediate
Ingredients List
Serves 10 people
Custard
STEP BY STEP INSTRUCTIONS
- STEP 1To make jelly, peel and roughly chop the flesh of 1 mango. Spoon into a blender or processor with the juice of 1 lime and 2 tablespoons of rum. Blend until smooth. Pour the mango nectar into a medium saucepan and sprinkle over the gelatine. Place over medium heat, whisk gently for 5 minutes until hot. Add the mango puree mixture and whisk over medium heat for 1 minute. Remove from heat and cool for 10 minutes then strain into a jug (you should have about 3 1/2 cups).
- STEP 2Peel and slice 2 mangoes and arrange over the base of a 10-cup capacity trifle bowl. Pour over 2 cups of the jelly. Pour remaining jelly into a Chinese container. Cover and refrigerate both for 4 hours until set.
- STEP 3To make the custard, whisk egg yolks, sugar and flours together in a bowl. Add milk, slowly, whisking constantly until smooth. Pour mixture into a non-stick saucepan. Cook, stirring constantly over medium heat until custard just comes to the boil. Pour into a bowl, press a piece of plastic wrap onto the surface. Refrigerate for 4 hours.
- STEP 4Fold half the mascarpone into the custard and spoon over the jelly. Combine caster sugar and 2 tablespoons of boiling water in a heatproof jug, stir until sugar has dissolved. Cool for 5 minutes. Stir in the remaining 1/4 cup of rum and the juice from the remaining 2 limes. Pour into a shallow dish. Dip the biscuits, one at a time into the rum mixture then press randomly into the custard. Cover and refrigerate overnight.
- STEP 5Just before serving, fold the whipped cream and remaining mascarpone together. Spoon over the custard. Peel and chop fruit from the remaining 2 mangoes. Dice the jelly in the Chinese container. Spoon the mango and jelly over the trifle. Drizzle with passionfruit. Serve.
CALYPSO® MANGO DAIQUIRI TRIFLE
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