Publications
- 100ml - water
- 250g - castor sugar
- 5 - large egg yolks
- 2 - large ripe mangos
- 3 - ripe granadillas
- 2 - large egg whites
- 1ml - fresh lemon juice
- 250ml - cream
Place the water and 150g sugar in a small saucepan and heat over medium heat until the sugar has dissolved. Immediately bring the mixture to the boil and place a sugar thermometer in the syrup.
Meanwhile, beat the egg yolks until thick, creamy and light yellow in colour.
Boil the syrup until it registers 120°C on the sugar thermometer. Drop a little of the boiling syrup in a glass of cold water – it is ready if it forms a firm, hard ball (it should also start caramelising around the edges). This should all take about 5 – 7 minutes, depending on how quickly the syrup boils. Remove from heat immediately when it is ready.
Beat the egg yolks while adding the boiling syrup very slowly. The mixture will double in volume and become very creamy. Set aside.
Peel the mangos and cut the flesh from the pip – you should have about 350g. Place in a food processor and purée them. Add to the egg yolk mixture and stir through.
Spoon the granadilla pulp from the shells and divide between eight small individual moulds.
Whisk the egg whites and lemon juice together. Gradually add the remaining sugar and whisk until you have a smooth, shiny meringue. Now fold the mango mixture into the meringue, using a large metal spoon. Whip the cream until stiff and fold it into the mango mixture.
Spoon the mixture onto the granadilla pulp in the moulds and freeze them in the freezer until they are hard.
To serve:
Dip the moulds briefly in cold water and turn them out.
