This is a brulee with a difference. The crunchy toffee top sits on top of a creamy brulee. OMG then there’s jelly and a sago pudding bottom. This is an unusual dessert that is a tropical treat.
Mango Brulee Trifle
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 Henson Trifle
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.
The double boiler
Custard mixture chilling
Adding the cooled custard
Filling all of the cups
The Hensen Brulee
Mango, Lime Brulee Trifle
Ingredients
Tapioca
- 1/2 cup tapioca rinsed in cold water
- 600 ml milk
- 60 gm caster sugar
- 1/2 vanilla bean
Mango Jelly
- 200 ml lime juice 3 large limes squeezed to 3/4 cup
- 100 gm caster sugar 1/2 cup
- 1 whole mango deseeded and chopped.
- 60 ml water
- 2 leaves gelatin gold titanium strength or powdered enough to set 500 ml
Brulee
- 5 egg yolks
- 30 gm caster sugar
- 300 ml thickened cream
- 1/2 vanilla bean
Instructions
- Makes 6- 8 glasses ( I used very small glasses holding approx 125 ml filling)
- 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 1/2 the chopped mango into a blender or processor with 1/4 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.
I’ve never baked with tapioca before but I’m ready to give it a go. This looks amazing and I love an excuse to use my torch. Happy to have found you through YBR!
Thank god creme brulee is gluten free as its always been one of my favourite desserts and I do not know how I would have coped giving it up! And the addition of tangy lime would be so wonderful! xx
Martine @ Chompchomp recently posted..My Top Ten Highlights from the Coles Gluten Free & Healthy Living Expo 2014
Homemade jelly! I love the sound of your mango jelly with all that lime juice in it. This is a very pretty dessert and perfect for dinner parties. I’ll pin this so I remember to make it as I love dessert recipes you can make ahead of time xx
Hotly Spiced recently posted..A Family Lunch
Any ideas on an alternative for tapioca? Not sure on availability in the UK.
Hi Craig
If you cant find Tapioca you could add cooked rice to the base. For example cook black or risotto (aborio, canaroli or la bomba) in milk and sugar till tender. Drain and use this instead of tapioca. You could also use crushed amaretti biscuits too if you like. Hope you like it!!!
Love the layers Tania, it looks divine! I’m impressed you were so determined to get it right- and you seem to have nailed it for sure!
InTolerant Chef recently posted..In My Kitchen- March 2014
Definitely worth all the efforts! These trifles look divine!
Angie@Angie’s Recipes recently posted..Seeded Sourdough Emmer Soda Bread
Well done on your re-creation! It looks like you did an amazing job and at least you can benefit, in an edible sense, from your competitive streak 😉
Kari @ bite-sized thoughts recently posted..Vegan hazelnut praline chocolates, and spread – for 3 years of blogging
It sounds like a winning combination Tania!
Claire @ Claire K Creations recently posted..Banana muffins
That is beautiful and clever. 🙂 I never thought of making creme brulee like this. 🙂
Krista recently posted..Used Books, Wood-burning, and Spiced Nectarine Cobbler (gluten-free)
OH and they were lovely.
Thank you xxxxx
Such a great gift to not be competitive xx TEE HEE
I’m in on anything that needs a torch. What is it about a kitchen torch that makes women love playing with fire? Your desserts are definitely heavenly.
Maureen | Orgasmic Chef recently posted..Skateboard Cake
I love the look of this dessert! What’s not to love? Mangoes, trifle, and Brulée. Win, win, win. Wow!
Victoria of Flavors of the Sun recently posted..Jerk Shrimp Tacos with Mango-Kiwi Salsa
Hehe so if we ask you that question, will you make us something? 😉 I’m not kidding, your food is always so delicious T!
Lorraine @ Not Quite Nigella recently posted..Luscious Fig & Labneh Tart