I created this delicious dessert recipe for Christmas, but I think it would be a great addition to any Australia Day table. Making the most of our seasonal fruit favourites – mango and passionfruit, one thing you need to keep in mind for this recipe is that the fruits need to be as fresh as possible, the taste will be different otherwise, I usually get my fruits from Hunts Point Market so you could check them to see if they operate in your area as well!
The boys love mangoes and I was lucky enough to snag a box of mangoes for $15 at Christmas time. And by a box, I mean, the ‘old school’ box that you remember from your childhood – a box that contained almost 20 mangoes. Not that ‘box’ that you find that only contains 6-8 mangoes – I mean, when did these ‘small’ boxes become a thing?
Mangoes are one of the boys’ favourite fruits. Although, I feel that there is a lot more wastage when I leave the flesh on the skin – so I have taken to cutting them up and popping them into bowls to be eaten with a fork (which also gives me the opportunity to fill their bowls with some other fruits – because they are always hungry and filling their bowl with 2 or 3 mangoes each isn’t cost effective).
One fruit that I have been enjoying served cut into wedges (like you would an orange) is passion fruit. No longer is a spoon required – just pop it into your mouth – as you would an orange wedge – and suck out the delicious pulp.
Recipe: Mango and Passionfruit triffle
- 3 mangoes
- 6 passion fruit
- 1 packet of flavourless Aeroplane Jelly
- 1 cup milk
- 1 cup thickened cream
- 1 tablespoon vanilla bean paste
- 4 egg yolks
- 1 tablespoon cornflour
- 1/3 cup caster sugar
- 1 tub of mascarpone
- 1 x 450g Madeira cake (I used panatone for our Christmas version)
Combine milk, cream and vanilla in a small saucepan. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat.
Whisk egg yolks, cornflour and sugar in a heatproof bowl until well combined. Pour hot milk mixture over egg yolk mixture, whisking constantly.
Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle).
Pour the custard into your triffle bowl and place in the fridge to ‘set’. Meanwhile, make your passion fruit jelly by following the instructions on the Areoplane jelly packet and adding the pulp of 4 passion fruit. Allow the jelly to cool.
Once the jelly is cool, cut the cake into 3cm cubes and place on top of the custard. Cover the cake with the passion fruit jelly and allow to set.
Combine the flesh of two mangoes with the mascarpone and blitz in a food processor until smooth. Pour on top of the set jelly and then top with slices of fresh mango and the remaining passion fruit pulp.
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