I am not a very competitive person unless you dare me to cook something that you have eaten somewhere. “You could cook this couldn’t you?” is almost like waving a red flag at a bull. That’s how I ended up making this dessert.
The Hensen Hotel in Marrickville. is the inspiration for this dessert. My gluten free friend raved about it, she ate it when she went for dinner a couple of weeks ago. This made it necessary for us to have to go back to the Hensen Hotel for dinner again so I could try it. That’s when the words were uttered and hence I have made my version of the Lime and Mango Brulee Trifle. The bottom sports a creamy tapioca vanilla base layered with a lime mango jelly with dice of mango and then a brulee top. It’s the perfect mix of creaminess and fruit and the added excitement of tapioca.
This is a couple of layers worth of work but it is really a great dessert because it can be made ahead of time.
- Makes 6- 8 glasses ( I used very small glasses holding approx ½ cup of filling)
- ½ cup of tapioca rinsed in cold water
- 600ml milk
- 3 Tablespoons caster sugar
- ½ vanilla bean
- 3 large limes squeezed to ¾ cup of lime juice
- ½ cup of caster sugar
- 1 whole mango deseeded and chopped.
- ¼ cup of water
- 2 gold strength ( gm ) gelatine leaves
- 5 egg yolks
- 1½ tablespoons of caster sugar
- 300ml thickened cream
- ½ vanilla bean
- I like to layer this dessert with a little fruit and jelly and a lot more brulee than the original. But you decide how you’d like yours
- Put the tapioca in a small pot with the milk sugar and vanilla and bring slowly to the boil. Turn down low and simmer ( approx 10 minutes). The Tapioca will look opaque and will be both soft and a nice and creamy consistency. Spoon a small amount into each glass and put onto a tray and put into the fridge to cool.
- Put the gelatine into a mug of cold water and wait till it becomes soft. Squeeze out the excess water and set aside
- Put the lime into a small pot with the sugar and bring to the boil. Take off the heat and when it is just warm add the gelatine and stir through.
- Put ½ the chopped mango into a blender or processor with ¼ cup of water and puree. Add the gelatine mix and puree till smooth. Pour some of the mango jelly into each glass on top of the cooled tapioca and drop in pieces of mango dice. Chill again till firm (1 hour or longer if you can)
- To make the brulee mix. First prepare a bowl in a sink of cold water to cool off the custard once cooked.
- Put 5 egg yolks into a bowl that can be put over a pot of hot water (a double boiler). Put the vanilla and sugar into a bowl and mix with a whisk for several minutes. Add the cream and mix again. Using a whisk mix over a pot of simmering water until thick. Don’t let it get too hot. Pour the thick custard into the bowl sitting in cold water. Cool till cold and pour into the glasses up to the top .
- Chill over night.
- To serve cover the top of the glass in caster sugar and scorch with a brulee gun.