Mango and Cardamom Trifle with Spiced Rum Baba and Mango Lime Sorbet

An intricate layered tropical trifle featuring mango jelly, cardamom crème patisserie, and rum chantilly, served with spiced rum baba.

Dessert Gourmet Mango Trifle Cardamom Sorbet

Estimated Nutrition

Calories

1205.1

kcal / serving

4820.5 kcal total

Carbs

176.3g

per serving

705.2 g total

Fat

49.7g

per serving

198.8 g total

Protein

15.6g

per serving

62.4 g total

Cook Time

120

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

for jelly

leaves

Gelatine

preferably catering grade bronze, soaked in cold water to soften

100

for sorbet

200

for syrup

200

Muscovado Sugar

light

175

for crème patisserie

tbsp

for rum caramel

Dairy

piece

free-range, for baba

warmed to 37°C

300

for crème patisserie

125

Double Cream

for cardamom caramel

100

Double Cream

for chantilly

Whipping Cream

Fruits

250

Mango

Alfonso variety, blended to a purée

piece

Lemon

juice only, for jelly

piece

Lime

juice and zest, for sorbet

piece

Orange

zest only

GrainsCereals

Plain Flour

for baba

White Flour

Liquids

Rum

dark, spiced Mauritian

tbsp

Rum

dark, spiced Mauritian, for chantilly

Rum

for rum caramel

NutsSeeds

pods

Cardamom

pods for syrup

sticks

Cinnamon

pinch

Salt

piece

Vanilla Pod

split, for crème patisserie

Other

Rosewater

Admirably

Mango and Cardamom Trifle with Spiced Rum Baba and Mango Lime Sorbet

Ingredients

Method