Passionfruit and Mango Delice
An easy peasy dessert that will steal the show! Passionfruit & Mango Delice. Layers of light mousse, sponge, and a glossy passionfruit glaze, finished with coconut, cape gooseberries, and mint.
Ingredients
- ½ sponge flan thinly sliced in
- 1 tbs passionfruit liquere (optional)
- 750ml mango and passionfruit smoothie
- 600ml double cream
- 10 sheets gelatine
- 2 tbs passionfruit juice
Glaze
- 300ml passion fruit juice
- 3 sheets gelatine
- 4 passionfruit, remove the flesh
To finish
- Shaved coconut
- Cape gooseberries
- Mint sprigs
- Whipped double cream
Method
Place the cake all over the base of 1 20cm cake ring , press down drizzle over 2 tbs passionfruit juice.
Heat ¼ of the smoothie mix in a pan, soak the gelatine in cold water for 5 minutes, squeeze out the excess water then whisk into the hot smoothie mix.
Add the cold smoothie mix then fold in the whipped cream spoon over the sponge then chill for 4 hours.
If you have any extra mousse pop into glasses.
Heat ½ the passionfruit juice with the flesh n a pan soak the gelatine in cold water for 5 minutes, squeeze out the excess water and whisk into the juice. Add the rest of the juice and whisk, spoon over the set delice and chill for 1 hour.
Remove from the tin by heating the edges with a blow torch, decorate with fruit, cream, mint and coconut.
Ingredients
- ½ sponge flan thinly sliced in
- 1 tbs passionfruit liquere (optional)
- 750ml mango and passionfruit smoothie
- 600ml double cream
- 10 sheets gelatine
- 2 tbs passionfruit juice
Glaze
- 300ml passion fruit juice
- 3 sheets gelatine
- 4 passionfruit, remove the flesh
To finish
- Shaved coconut
- Cape gooseberries
- Mint sprigs
- Whipped double cream
Method
Place the cake all over the base of 1 20cm cake ring , press down drizzle over 2 tbs passionfruit juice.
Heat ¼ of the smoothie mix in a pan, soak the gelatine in cold water for 5 minutes, squeeze out the excess water then whisk into the hot smoothie mix.
Add the cold smoothie mix then fold in the whipped cream spoon over the sponge then chill for 4 hours.
If you have any extra mousse pop into glasses.
Heat ½ the passionfruit juice with the flesh n a pan soak the gelatine in cold water for 5 minutes, squeeze out the excess water and whisk into the juice. Add the rest of the juice and whisk, spoon over the set delice and chill for 1 hour.
Remove from the tin by heating the edges with a blow torch, decorate with fruit, cream, mint and coconut.
