I love a dinner party dessert that can be made ahead, and these trifles f it the bill. The mango, coconut and ginger combo adds a sublime tropical, south-east Asian twist. Papaya, peach, kiwifruit and berries would also work a treat. - Marion Grasby
The ingredient of Coconut Mango And Ginger Trifles
- 500g store bought madeira or sponge cake cut into roughly 1 5cm pieces
- 2 large mangoes peeled cut into 1cm pieces
- 150g honey roasted macadamias coarsely chopped
- 110g 1 2 cup white sugar
- 400ml can coconut milk
- 1 tablespoon fresh lime juice
- 500ml 2 cups pouring cream
- 110g 1 2 cup white sugar
- 1 vanilla bean split seeds scraped
- 4 sheets gelatine
- 150g greek style yoghurt
- 110g 1 2 cup white sugar
- 1 tablespoon finely grated ginger
The Instruction of coconut mango and ginger trifles
- for the coconut granita place sugar and 125ml 1 2 cup water in a saucepan over medium high heat and bring to a simmer cook stirring for 5 minutes or until sugar dissolves remove from the heat allow to cool then whisk in the coconut milk and lime juice transfer to a 16 x 26cm slice pan and place in the freezer for 2 hours or until partially frozen use a fork to scrape the granita into coarse ice crystals return to the freezer for 2 hours then scrape into coarse crystals again place in the freezer for 3 hours or until firm
- meanwhile for the vanilla cream place the cream sugar and vanilla seeds and pod in a saucepan over medium heat bring to a gentle simmer and cook stirring until the sugar dissolves remove from heat place the gelatine in a shallow dish cover with cold water and set aside for 5 minutes to soften remove the gelatine and squeeze out excess water remove vanilla pod from cream mixture and discard whisk in the gelatine until dissolved strain the mixture into a large bowl place in the fridge for 20 minutes until cooled once cool whisk in the yoghurt until smooth
- for the ginger syrup bring the sugar ginger and 125ml 1u20442 cup water to a simmer in a small saucepan over medium high heat simmer stirring for 5 minutes or until the sugar dissolves set aside to cool
- to assemble the trifles divide half the cake pieces among six 250ml 1 cup glasses drizzle with half the ginger syrup spoon over half the vanilla cream then top with half the mango repeat the layers with the remaining cake syrup vanilla cream and mango place in the fridge until youu2019re ready to serve
- remove the coconut granita from the freezer and use a fork to scrape into fine crystals top the trifles with a spoonful of the coconut granita and sprinkle with chopped macadamias
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