serves
4
prep
25 minutes
cook
30 minutes
difficulty
Mid
serves
4
people
preparation
25
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
Passionfruit granita
- 100 ml (3½ fl oz) passionfruit pulp (no seeds)
- 150 ml (5 fl oz) sugar syrup (see below)
Pudding
- 700 g (1 lb 9 oz) mango purée
- 3½ tbsp sugar syrup
- 150 ml (5 fl oz) evaporated milk
- 12 g (¼ oz) gelatine leaves
Tapioca
- 100 g (3½ oz) tapioca pearls
- 375 ml (13 fl oz/1½ cups) evaporated milk
The rest
- 1 fresh mango, cut into 8 mm (3⁄8 inch) cubes
- 100 g (3½ oz) mango ‘boba’ balls
- 150 g (5½ oz) pomelo flesh, broken up
- 10 sprigs baby coriander (cilantro) sprigs, to garnish
Sugar syrup
- 1 kg (2 lb 4 oz) sugar
- 1 litre (35 fl oz/4 cups) water
Freezing time 2 hours
Soaking time 5 minutes
Instructions
To make the passionfruit granita, combine both the ingredients in a bowl with 300 ml (10½ fl oz) water. Pour the mixture into an ice-cream tray and put it in the freezer. Every 30 minutes or so, stir the granita with a fork, scraping the ice crystals off the bottom and sides of the tray. Break up any chunks of ice that have formed and return the tray to the freezer. Repeat this step three or four times.
In a large bowl, combine the mango purée, sugar syrup and evaporated milk and whisk well. In a separate bowl, soak the gelatine leaves in cold water for about 5 minutes until soft. Remove the leaves from the water and gently squeeze out the excess. Set aside.
Add 150 ml (5 fl oz) of the mango mixture to a small saucepan over a medium heat. When it starts simmering around the edges, add the soaked gelatine leaves and stir until the gelatine has completely dissolved. Stir this mixture back into the remaining mango mixture and whisk thoroughly. Divide the mixture among four shallow moulds, cover and refrigerate overnight.
Fill a large saucepan with water and bring to the boil. Add the tapioca pearls and cook them on a rolling boil for 5–8 minutes, or until they have become soft and transparent. Drain and refresh the pearls in cold water. Put in a bowl and set aside. Just before you’re ready to serve, add the evaporated milk, stirring well to combine.
To serve, unmould the puddings onto serving plates. Spoon about 1½ tablespoons of tapioca on top of each pudding, followed by 1 tablespoon of mango cubes and 1 tablespoon of mango balls. Scatter some pomelo flesh all over. Spoon about 2 tablespoons of passionfruit granita around each pudding and garnish with a few sprigs of baby coriander.
To make sugar syrup
Makes 1.75 litres (61 fl oz/7 cups)
Put both the sugar and water in a saucepan over a high heat. Bring to a boil, stirring to ensure the sugar has completely dissolved. Cool, transfer to a container with a lid and keep refrigerated.
Recipe and image from Mr Hong by Dan Hong (Murdoch Books) $49.99 available now.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
