Mango & Malt Cream Trifle with Traditional Waffles
- 2-3 mangoes, peeled, cheeks removed
- One packet of Toscano Traditional Waffles, toasted.
- 600ml thickened cream
- 375g fresh raspberries
- 2 tbs pure honey, warmed
- 1 tbs icing sugar
Peach & Mango Jelly
- 20g punnet gelatine leaves
- 3 cups peach iced tea
- 1 mango, peeled, destoned, sliced
- 5 gelatine leaves
- 180g white chocolate, chopped
- 600ml pure cream
- 2/3 cup malt powder
- 11/2 tbs vanilla bean paste
To make the peach & mango jelly, soak gelatine leaves in cold water for 5 minutes to soften.
Bring iced tea and 1 cup of water to the boil in a saucepan over high heat. Remove the gelatine from the water and squeeze to remove excess water. Add to the hot liquid and stir to dissolve. Strain into a 16-cup-capacity trifle dish. Add mango and chill for 3 hours or overnight to set.
Meanwhile, to make the malt cream, soak gelatine leaves in cold water for 5 minutes to soften. Place chocolate into a heatproof bowl. Whisk cream, malt, and vanilla in a saucepan over medium heat until mixture comes to the boil and malt dissolves. Remove the gelatine from the water and squeeze to remove excess water. Add to the hot cream. Stir until smooth, then strain into a bowl over the chocolate. Stand for 2 minutes then stir until smooth. Cover directly with plastic wrap and chill for 3 hours or overnight to set.
Preheat a chargrill pan over high heat. Line with a sheet of baking paper to fit. Cook mango cheeks for 2 minutes or until grill marks form. Transfer to a plate. Reserve one waffle and halve the remainder.
Place set malt cream in the bowl of a stand mixer. Add thickened cream and whisk on high speed until stiff peaks form. Layer malt cream, halved waffles, mango, and raspberries into the dish over set jelly, reserving some fruit for decorating. Finish with reserved waffles and fruit. Drizzle over honey, dust with icing sugar and serve.
Choose Kensington pride mangoes that have a pink blush to the skin and tropical aroma.