Warm raspberry and almond tart, lavender and honey ice cream, berry merlot coulis.
1 sheet edible gold leaf
1 large ripe mango, finely sliced
30 ml Sugar Syrup
30 ml passionfruit juice, strained
125 ml Mount Horrocks Cordon Cut Riesling (or similar)
2 g gelatine leaves, softened in cold water
150 g castor sugar
30 ml water
125 ml passionfruit juice, strained
3 tablespoons passionfruit pulp
75 ml milk
2 egg yolks
75 g castor sugar
50 ml passionfruit juice, strained
1.5 g gelatine leaves, softened in cold water
125 ml pouring (35%) cream, whipped to soft peaks
To make the jelly, pour the wine into a saucepan and heat to simmering point. Remove the pan from the heat and stir in the softened gelatine. Pour the jelly into dome moulds and refrigerate for 1 hour until set.
When set, stick a few small flecks of gold leaf in the centre of each jelly, then arrange a few slices of mango in a single layer on top.
To make the passionfruit cream, heat the milk in a saucepan to simmering point. Whisk the egg yolks and sugar until pale and creamy. Add the hot milk, place the bowl over a pan of simmering water and stir in the passionfruit juice. Cook to a custard consistency (the mixture should coat the back of a spoon), whisking continuously to increase the volume and give a lighter texture.
Add the softened gelatine and when dissolved, remove from the heat and sit the bowl over a bowl of ice to stop further cooking. Allow the custard to cool then fold in the whipped cream. Spoon the passionfruit cream into the moulds and smooth the top (the moulds should be three-quarters full). Refrigerate for 1 hour until set.
Lay the remaining mango slices over the cream in a single layer to cover.
Cut a sheet of genoise sponge that is 1.5 cm thick, then cut out four disks the same diameter as the base of the moulds.
Mix the sugar syrup and passionfruit juice together in a bowl and soak each genoise disk for 20 seconds in the syrup until moist. Lay the genoise over the mango to seal the mould and press gently to make even. Wrap each mould in plastic fi lm to make it airtight and refrigerate for 2 hours before serving.
To make the passionfruit caramel, heat the sugar and water in saucepan over high heat until it becomes a caramel colour (do not stir). Add the passionfruit juice when it reaches the right colour, reduce the heat and cook for a few minutes until combined. Remove from the heat and allow to cool completely before stirring in the passionfruit pulp.
To turn out, hold the mould in hot water for 20 seconds then turn over and unmould – the trifle should slide out easily onto the plate. Spoon some passionfruit caramel around the base of the trifle and serve.
By Christine Manfield from "Fire & Spice" (May 2012, Penguin).