Recipes

Mango and cardamom trifle with spiced rum baba and mango lime sorbet

Equipment and preparation: You will need an ice cream maker.

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Ingredients

For the mango jelly

  • 65g/2½oz caster sugar
  • 2 leaves gelatine (preferably catering grade bronze), soaked in cold water to soften
  • 50ml/2fl oz sugar syrup (from above)
  • 25g/1oz liquid glucose
  • 250g/9oz Alfonso mango, blended to a purée
  • 1 lemon, juice only

For the mango and lime sorbet

For the baba

For the spiced syrup

For the cardamom caramel crème patisserie

For the rum chantilly cream

For the rum caramel

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