Passion Fruit Parfait Recipe With Mango, Lemongrass-Lime Sorbet

Wonderful tropical flavours combine in this passion fruit parfait recipe--passion fruit, lemongrass and lime--to create a spectacular summer dessert. The components in Richard Corrigan's dessert recipe can easily be made ahead of time, making the recipe much easier to prepare

Passion fruit parfait recipe

Dessert

Medium

2 hours plus overnight infusing for the sorbet

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Method

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For the lemongrass and lime sorbet, bring the sugar, water, lime zest, juice and lemongrass up to the boil, remove from the heat and then infuse overnight in the refrigerator

Pass through a muslin cloth and churn in an ice cream machine until a sorbet consistency is reached. Set in freezer until required

Using a sugar thermometer, start the parfait by heating the sugar in a small saucepan, bring to 121°C. While the sugar is coming up to temperature, whisk the eggs in a metal or glass bowl in a bain-marie until it doubles in volume

Add the eggs into an electric mixer on a medium speed with a whisk attachment. When the sugar reaches 121˚C slowly add to the whisking eggs until all the syrup is used up. Leave the whisk running until the mixture cools and appears thick and shiny

While the eggs and sugar are cooling, spoon out the flesh of the passion fruit into a blender and pulse a couple of time to loosen the pulp - be careful not to break up the seeds too much. Pass through a fine strainer into a small pan and reduce by half over a low heat

Once the reduced passion fruit juice has slightly cooled, add the softened gelatine and whisk to dissolve. Slowly pour this mix into the egg mixture. Whip the cream to medium peaks and gently fold through the cool egg and passion fruit mixture

Line a suitable rectangular container with greaseproof paper and add the parfait mixture, using a spatula to smooth over. Cover the top with another piece of greaseproof paper and freeze for a minimum of 2 hours

To make the chilli syrup, combine the sugar, water and diced chilli in a small pan. Bring to a simmer, stirring to dissolve the sugar completely, simmer for a further 2 minutes. Remove from the heat and set aside to cool

Slice the cheeks off the mango and use a large spoon to remove the flesh from each cheek. Slice thinly and arrange lengthways across 4 serving plates

Quenelling sorbet

To quenelle, hold a spoon with the rounded bottom up. Place the far edge of the spoon into the sorbet with the near edge close to the surface but not touching it. Drag the spoon towards you, twisting your wrist up. The sorbet should curl up with the shape of the spoon and fold into an egg shape

10.

To plate, use a hot knife to slice 4 equal portions of the parfait, place at one end of the mango. Quenelle 4 portions of the sorbet and place opposite the parfait. Garnish with the shavings of fresh coconut (using a peeler) and drizzle the chilli syrup liberally across the plate

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Ingredients

Passion fruit parfait

10 passion fruits
6 eggs
200g of sugar
1 gelatine leaf, softened in cold water
500ml of double cream

Lemongrass and lime sorbet

2 Bart lemongrass sticks
lime juice to taste
2 limes, juice and zest
660g of sugar
1l of water

Chilli syrup

1 red chilli, de-seeded, finely diced
50g of caster sugar
30ml of water

Mango carpaccio

1 mango

Garnish

1 coconut, shaved

Equipment

Muslin cloth
Sugar thermometer
Ice cream maker
Bain marie
Electric mixer
Blender

This passion fruit parfait recipe by Richard Corrigan combines the parfait fresh mango with a lemongrass and lime sorbet. This is a great summer dessert