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Mango parfait and passion fruit glaze with a lime and vodka sorbet

The clean and tangy flavours of tropical fruits make this the perfect pudding to follow a rich main course.

Ingredients

For the lime sorbet
For the parfait
For the glaze
To serve

Preparation method

  1. For the sorbet, heat the water and sugar in a saucepan until the sugar has completely dissolved. Add the lime juice, zest and vodka and pour the mixture into an ice cream machine. Churn according to manufacturer’s instructions until set. Transfer to the freezer until ready to serve.

  2. For the parfait, wrap cling film around the bottoms of six 6cm/2½in square metal mousse moulds, each 3cm/1¼in deep, to create a tight seal. Place the moulds on a baking tray or flat plate.

  3. Place the egg yolks and sugar in a large heat-proof bowl and beat lightly. Set the bowl over a pan of lightly simmering water, making sure the base of the bowl is not touching the water. Whisk the mixture with an electric whisk until it triples in volume and is thick and pale. When you lift the beaters, the mixture should be thick enough to leave a ribbon trail across the surface.

  4. Carefully fold the mango purée into the whisked egg mixture. Lightly whip the cream in a separate bowl until it holds soft peaks, then fold carefully into the mango mixture. Divide the mixture between the lined moulds and transfer to the freezer for two hours or until firm.

  5. For the glaze, soak the gelatine in a bowl of cold water for five minutes, or until soft.

  6. Cut the passion fruit in half and place the juice and seeds into a small pan with the sugar. Gently heat to a simmer, then remove the pan from the heat.

  7. Drain the gelatine, squeezing out any excess water, and whisk into the passion fruit until dissolved.

  8. Transfer to a bowl and refrigerate for one hour, stirring occasionally to prevent the glaze solidifying.

  9. To serve, peel and thinly slice the mango. Cut six 6cm/2½in squares from the mango slices. Lay these squares onto serving plates and top with a quenelle of sorbet. Garnish with a little apple blossom or a sprig of red amaranth. Remove the mango parfait from the moulds and place next to the sorbet. Spoon a little jelly glaze over the top, garnish with a small slice of mango and top with a split vanilla pod.

Over 2 hours preparation time

10 to 30 mins cooking time

Serves 6

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