- 150ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 100ml double cream
- 140g caster sugar (separated into 100g and 40g portions)
- 3 egg yolks
- 1 tbsp plain flour
- 1 tbsp cornflour
- 1 large very ripe mango
- 85g dried mango, chopped
- 6 ripe (wrinkled) passion fruits
- 1-2 tbsp crème de pêche or light rum
Rum is a type of spirit based on sugar cane. First produced in the 1600s on slave plantations in…
- 25g butter, softened to room temperature
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 50g grated dark chocolate
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 4 egg whites
- squeeze lemon juice
- icing sugar, to serve
In a pan, heat the milk and cream with 1 tbsp of the 40g caster sugar. In a large bowl, whisk together the egg yolks with the remainder of the 40g sugar, then whisk in the two flours, a third at a time. Slowly pour the scalded milk onto the yolk paste, whisking well. Return to pan and whisk over a gentle heat until thickened and smooth. Cook for 1 min, then spoon back into the large bowl. Cover with cling film and cool.
Peel the mango, roughly chop the flesh and discard the stone. Soak the dried mango for 10 mins in hot water, then drain. Halve the passion fruits and scoop the flesh and seeds into a blender or food processor. Add the fresh and soaked mango. Blitz well until smooth. Mix in the alcohol. You should have around 550ml purée. Beat into the cooled egg mixture. Set aside until ready to bake. Can be kept in fridge for 2 days.
Brush the insides of eight 150ml ovenproof dishes or ramekins evenly with the soft butter, using upward strokes. Coat well with half of the chocolate, shaking out excess, then chill to set.
Heat oven to 190C/fan 170C/gas 5. Remove any grease from a large bowl, by rubbing with lemon juice, then whisk egg whites until thick and glossy. Gradually whisk in 100g sugar to form a glossy meringue. Beat a third into the fruit base, gently fold in the rest.
Place the prepared dishes on a baking tray. Spoon the mixture into each dish right to the top. Scrape the tops level with a palette knife and sprinkle with remaining chocolate. Bake for 20 mins until risen and golden on top. Dust with icing sugar and serve immediately – you may find it useful to use a fish slice to lift the hot dishes.