Mango, Lime Brulee Trifle
User Reviews
5
3 reviews
Excellent
-
Servings
6
-
Cuisine
International
Mango, Lime Brulee Trifle
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This dessert has three layers. but each of them are quite simple. You will need a Brulee gun for this dessert
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Ingredients
Tapioca
- 1/2 cup tapioca rinsed in cold water
- 600 ml milk
- 60 gm caster sugar
- 1/2 vanilla bean
Mango Jelly
- 200 ml lime juice 3 large limes squeezed to 3/4 cup
- 100 gm caster sugar 1/2 cup
- 1 whole Mango deseeded and chopped
- 60 ml water
- 2 leaves gelatin gold titanium strength or powdered enough to set 500 ml
Brulee
- 5 egg yolk
- 30 gm caster sugar
- 300 ml thickened cream
- 1/2 vanilla bean
Instructions
- Makes 6- 8 glasses ( I used very small glasses holding approx 125 ml filling)
- I like to layer this dessert with a little fruit and jelly and a lot more brulee than the original. But you decide how you'd like yours
- Put the tapioca in a small pot with the milk sugar and vanilla and bring slowly to the boil. Turn down low and simmer ( approx 10 minutes). The Tapioca will look opaque and will be both soft and a nice and creamy consistency. Spoon a small amount into each glass and put onto a tray and put into the fridge to cool.
- Put the gelatine into a mug of cold water and wait till it becomes soft. Squeeze out the excess water and set aside
- Put the lime into a small pot with the sugar and bring to the boil. Take off the heat and when it is just warm add the gelatine and stir through.
- Put 1/2 the chopped mango into a blender or processor with 1/4 cup of water and puree. Add the gelatine mix and puree till smooth. Pour some of the mango jelly into each glass on top of the cooled tapioca and drop in pieces of mango dice. Chill again till firm (1 hour or longer if you can)
- To make the brulee mix. First prepare a bowl in a sink of cold water to cool off the custard once cooked.
- Put 5 egg yolks into a bowl that can be put over a pot of hot water (a double boiler). Put the vanilla and sugar into a bowl and mix with a whisk for several minutes. Add the cream and mix again. Using a whisk mix over a pot of simmering water until thick. Don't let it get too hot. Pour the thick custard into the bowl sitting in cold water. Cool till cold and pour into the glasses up to the top .
- Chill over night.
- To serve cover the top of the glass in caster sugar and scorch with a brulee gun.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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