BBC Good Food Magazine

Mango & coconut trifles

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SERVES 4 6 PREP 50 mins plus 3 hrs chilling and cooling COOK 15 mins MORE EFFORT

3 gelatine leaves

50ml orange juice

250g canned mango pulp 8 sponge ingers

4 tsp dark rum

1 ripe mango, halved, peeled

and sliced

16 fresh or frozen raspberrie­s 400ml can coconut milk 600ml double cream

1 tsp vanilla extract

3 egg yolks

80g caster sugar

1 tbsp corn lour

3 tbsp milk

80g coconut lakes

1 lime, zested 1 Put the gelatine in a bowl, cover with cold water and leave to soak for 10 mins. Meanwhile, warm the orange juice in a small pan over a low heat. Squeeze the water from the gelatine, then whisk into the juice over the heat until the gelatine has dissolved. Don’t let the mixture bubble, or the jelly won’t set. Stir in the mango pulp until combined.

2 Divide the sponge fingers between four glasses, breaking to fit. Press into the bases. Pour over the rum, then add a few mango slices and four raspberrie­s to each. Spoon in the jelly mixture to cover the fruit and sponges. Chill for 2 hrs until set. 3 Meanwhile, heat the coconut milk in a saucepan over a medium heat, stirring continuous­ly until reduced by about a third. Whisk in half the cream and all the vanilla, then bring everything to a simmer.

4 Mix the egg yolks with 50g sugar, the cornflour and milk in a large heatproof bowl until smooth. Slowly pour in the hot coconut cream while whisking to incorporat­e. Return to the saucepan over a medium-low heat, stirring for 5-7 mins until you have a thick but pourable custard. Remove from the heat, pour into a bowl and cover the surface with baking parchment. Leave to cool completely, then chill for at least 1 hr, or up to 24 hrs.

5 Pour the custard over the set jellies and chill for another 2 hrs.

6 Heat the oven to 160C/140C fan/ gas 5. Sprinkle the coconut flakes over a baking sheet and bake for 4 mins, or until just toasted.

7 Whip the remaining cream with the rest of the sugar to soft peaks using an electric whisk and spoon over the custard layer. Sprinkle over the lime zest and toasted coconut. Will keep chilled for up to 24 hrs.

GOOD TO KNOW vit c • 1 of 5-a-day

PER SERVING (6) 925 kcals • fat 77g • saturates 51g • carbs 44g • sugars 34g • ibre 3g • protein 9g • salt 0.3g

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