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Mango and Cardamom Trifle with Spiced Rum Baba and Mango Lime Sorbet

An intricate layered tropical trifle featuring mango jelly, cardamom crème patisserie, and rum chantilly, served with spiced rum baba.

DessertGourmetMangoTrifleCardamomSorbet
Estimated Nutrition
Calories
1205.1
kcal / serving
4820.5 kcal total
Carbs
176.3g
per serving
705.2 g total
Fat
49.7g
per serving
198.8 g total
Protein
15.6g
per serving
62.4 g total
Cook Time
120
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
65
g
Caster Sugar
for jelly
2
leaves
Gelatine
preferably catering grade bronze, soaked in cold water to soften
25
g
Liquid Glucose
100
g
Caster Sugar
for sorbet
10
g
Fresh Yeast
200
g
Caster Sugar
for syrup
200
g
Muscovado Sugar
light
175
g
Sugar
for crème patisserie
20
g
Cornflour
25
g
Icing Sugar
3
tbsp
Sugar
for rum caramel
Dairy
25
g
Milk Powder
2
piece
Egg Yolk
free-range, for baba
55
ml
Milk
warmed to 37°C
40
g
Butter
3
piece
Egg Yolk
free-range, for crème patisserie
300
ml
Milk
for crème patisserie
125
ml
Double Cream
for cardamom caramel
100
ml
Double Cream
for chantilly
75
ml
Whipping Cream
Fruits
250
g
Mango
Alfonso variety, blended to a purée
1
piece
Lemon
juice only, for jelly
2
piece
Lime
juice and zest, for sorbet
150
g
Mango
Alfonso variety, blended to a purée for sorbet
1
piece
Lemon
zest only, for baba
1
piece
Lemon
zest only, for syrup
1
piece
Orange
zest only
1
piece
Mango
diced, to serve
GrainsCereals
75
g
Plain Flour
for baba
20
g
White Flour
Liquids
50
ml
Rum
dark, spiced Mauritian
3
tbsp
Rum
dark, spiced Mauritian, for chantilly
25
ml
Rum
for rum caramel
NutsSeeds
10
pods
Cardamom
pods for syrup
1
sticks
Cinnamon
1
pinch
Salt
1
piece
Vanilla Pod
split, for crème patisserie
7
pods
Cardamom
seeds only, ground
1
piece
Vanilla Pod
split and seeds scraped out, for chantilly
Other
5
ml
Rosewater

Method

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