MANGO & PASSION FRUIT FOOL
You'll need just four ingredients to make this exotic dessert, a no-fuss finish to your meal
Provided by Good Food team
Categories Dessert, Dinner
Time 10m
Number Of Ingredients 4
Steps:
- Peel the mangoes using a vegetable peeler. Slice the cheeks off one and cut into small dice. Set aside.
- Cut the flesh from the remaining mango and stone, then purée flesh in a liquidiser. Squeeze out the seeds from 2 of the passion fruit halves and mix with the mango purée. Add lime juice to taste. Gently fold the yogurt and half the diced mango through the fruity purée.
- Divide between 4 glasses and top with the remaining diced mango. Cover and chill for 30 mins before eating. Scoop the seeds from the remaining passion fruit over the top of the fools to serve.
Nutrition Facts : Calories 390 calories, Fat 30 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium
PASSION FRUIT AND MANGO FRUIT TRIFLE
Steps:
- Put mangoes and 3 tablespoons sugar in a bowl. Put a strainer over the bowl. Cut the passion fruit in 1/2, scoop the seeds and juice of the passion fruit into the strainer. Allow all the juice to drain from the passion fruit. Put heavy cream, and sugar in a bowl, and whisk to soft peaks. Drizzle slices of shortcake with the Cointreau. In a wine or sundae glass layer the ingredients starting with sponge cake, then mangoes, then cream, and so on until you reach the top. Finish with a little cream at the top.
PASSION FRUIT FOOL
There is something about the fragrant astringency of passion fruit, which when mixed with the bland, soft thickness of whipped heavy cream, makes one feel about as near to sensation heaven as it's possible to get at lunchtime.
Provided by Nigella Lawson
Categories easy, dessert
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Chill 6 small wineglasses. Cut passion fruit in half, and scoop out pulp with a teaspoon into a bowl. Mash lightly, cover and refrigerate. Using an electric mixer or by hand, whisk cream until lightly thickened. Refrigerate cream until needed, up to 4 hours.
- When ready to serve, remove cream from refrigerator, and add sugar, lemon juice and liqueur. Whisk mixture until thickened but still slightly floppy. Fold in passion fruit. Spoon into glasses, and serve.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 15 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 9 grams, Sodium 26 milligrams, Sugar 22 grams
MANGO & PASSION FRUIT SOUFFLES
With Gordon Ramsay's help you can wow your guests with this stunning dessert.
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 1h20m
Number Of Ingredients 15
Steps:
- In a pan, heat the milk and cream with 1 tbsp of the 40g caster sugar. In a large bowl, whisk together the egg yolks with the remainder of the 40g sugar, then whisk in the two flours, a third at a time. Slowly pour the scalded milk onto the yolk paste, whisking well. Return to pan and whisk over a gentle heat until thickened and smooth. Cook for 1 min, then spoon back into the large bowl. Cover with cling film and cool.
- Peel the mango, roughly chop the flesh and discard the stone. Soak the dried mango for 10 mins in hot water, then drain. Halve the passion fruits and scoop the flesh and seeds into a blender or food processor. Add the fresh and soaked mango. Blitz well until smooth. Mix in the alcohol. You should have around 550ml purée. Beat into the cooled egg mixture. Set aside until ready to bake. Can be kept in fridge for 2 days.
- Brush the insides of eight 150ml ovenproof dishes or ramekins evenly with the soft butter, using upward strokes. Coat well with half of the chocolate, shaking out excess, then chill to set.
- Heat oven to 190C/fan 170C/gas 5. Remove any grease from a large bowl, by rubbing with lemon juice, then whisk egg whites until thick and glossy. Gradually whisk in 100g sugar to form a glossy meringue. Beat a third into the fruit base, gently fold in the rest.
- Place the prepared dishes on a baking tray. Spoon the mixture into each dish right to the top. Scrape the tops level with a palette knife and sprinkle with remaining chocolate. Bake for 20 mins until risen and golden on top. Dust with icing sugar and serve immediately - you may find it useful to use a fish slice to lift the hot dishes.
Nutrition Facts : Calories 311 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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- Peel the mangoes. Puree two of them in a blender. Cut the passion fruits and scoop out the juice and seeds into a glass.
- Take 4 glasses, add a scoop of yogurt as the base. Top up this layer with the fruit puree. Add another layer of yogurt and top up with the remaining mango puree. Cover and chill the glasses for 1 hr. Top with the diced mangoes and drizzle the remaining passion fruit before serving.
- Tip - Use ripe, sweet mangoes for best results. If the mangoes are not sweet enough, fold some honey into the yogurt before adding the layers.
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