A refreshing combination of mango and tart raspberries really balances the sweetness of this light pudding.
Separate the gelatine leaves, then soak in plenty of cold water.
Cut the passion fruit in half and sieve out all the juice.
Bring sugar and water to the boil, stir to dissolve the sugar, remove from the heat and put 60ml (2 fl oz) into jug.
Squeeze the gelatine well and dissolve in the hot syrup, pass through a fine chinois.
Peel the mangoes and take out the stone.
Blitz all the flesh, pass through fine chinois and add 115g (2 oz) of mango to passion fruit juice, then to warm gelatine syrup and mix well.
Whip the cream to soft peaks then fold it through the mango mix.
Clingfilm the moulds, put in a good base of the mixture. Place raspberries in centre, plenty but not too many, do not touch the sides. Finish with a layer of mixture and smooth with a palette knife. Set in the fridge for about 4 hours.
Mix the remaining syrup with the remaining fruit puree. Dice a little mango to go into sauce.
Turn out moulds, pile raspberries on top and put sauce around, serve.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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