Mango and Passionfruit Delice

Our new County Hall sous chef Rob Budd has gifted us with his debut recipe, the mango and passionfruit delice!

Mango Passionfruit Delice

Mango Passionfruit Delice

You will need:

For the sponge base-

125g caster sugar
4 whole eggs
125g plain flour, sifted
1 tsp vaniila extract
25g butter, melted
For the delice-

125g passion fruit puree / pulp
125g mango puree (weigh the mango flesh and puree in a blender with a squeeze of lemon juice)
100g caster sugar
4 leaves bronze leaf gelatine
500ml double cream

For the glaze-

650ml orange and passionfruit juice
150g caster sugar
Seeds from 2 passionfruit
6 leaves bronze leaf gelatine.

First make the sponge. Preheat the oven to 200 degrees. Grease and line a 13×9” tray approximately 2” deep. Make sure to leave enough overlap of baking parchment to remove the dessert from the tray when complete. Whisk the eggs, sugar and vanilla with an electric mixer until tripled in volume. Carefully fold in the flour with a flat spatula, then the melted butter, being careful not to knock too much air out of the mix. Spread some of the batter thinly over the tray and cook for 4- 6 minutes until just starting to colour. (you will have mix left over – this can be cooked into sheets, wrapped and frozen for use in the future).

For the delice, Soak the gelatine in a little cold water for 5 minutes. Put the mango puree, passionfruit pulp and sugar in a pan and bring to the boil. Remove from the heat, squeeze the excess water from the gelatine and stir in to the purees. Strain and allow to cool. Whip the cream to ribbon stage and stir in the cooled puree, being careful not to overwhip the mixture. Pour into the tray over the cooked sponge sheet and shake the tray gently to smooth the surface of the delice. Chill in the fridge for 3 hours or until set.

Make the glaze. Heat the orange and passionfruit juice with the caster sugar and add the passionfruit seeds. Remove from the heat and stir in the gelatine to dissolve. Allow to cool (but not set) and carefully spoon over the surface of the chilled delice, being sure to evenly distribute the seeds in the glaze. Chill the dessert until the glaze is set, remove very carefully from the tin onto a cutting board (you may need an extra pair of hands here) and cut into portions with a hot knife, cleaning the blade between each slice.

Tags: ,

No comments yet.

Leave a Reply