Ever since I first read this one article about Philippa Sibley, the famous Australian desert chef, I wanted to make all the recipes in it. Her main element is fruit in desserts and I am such a fan of fruit in sweet things. Plus she is so innovative. It is exciting to read her recipes and I believe that if you are passionate about cooking there is no way you won’t feel like heading to the kitchen. I had to have a great amount of self-control. I gave in to temptation straight after purchasing the magazine and prepared her cherry and pistachio clafoutis. What a great dish. Delicious to the taste and visually equally stunning with the pistachio-green-tone. The next one on my mental list was the ginger-scented chocolate mousse with mango and passion fruit. The sheer unusual combination of ingredients has to be seen first hand. There was an event on the web which I wanted to join and this was going to be my dish. Unfortunately I missed the deadline but here I come with the dessert anyway. If you ever get your hands on a magazine with an article about Philippa, do read it. I am sure you will also be captivated by her talents.
I just want to say that I was a bit too greedy and prepared really big portions of the dessert (look at the size of the glass!). I am convinced that it has to be served in smaller portions. Less is more!! I have learnt my lesson.
2 egg yolks
100g caster sugar
175g chocolate – 64%, melted and kept warm
60g glacé ginger, finely chopped, syrup reserved
1 ½ cups thickened cream, whisked to soft peaks
Pulp of 6 passion fruit
1 large mango (about 460g) cut into 2 cm cubes
Chocolate curls to serve
Combine egg and egg yolks in an electric mixer and whisk at high speed for 5 minutes or until pale and fluffy. Combine sugar and 1/3 cup water in a small saucepan and stir over medium heat to dissolve sugar, then bring to the boil and cook until syrup reaches hard ball (121oC on a sugar thermometer). Reduce mixer to low speed and add syrup to egg mixture in a thin steady stream, then increase to high speed and whisk for 5-7 minutes or until completely cold. Fold in chocolate, and then fold in glacé ginger and cream.
Combine passion fruit pulp and 2 tsp syrup from glacé ginger in a small bowl. Divide the mango among serving glasses, spoon over passion fruit syrup, then spoon chocolate mousse over fruit and refrigerate for 1 hour or until set. To serve, scatter with chocolate curls and serve immediately.
According to Philipa’s notes in order to get the curls you can drag a round pastry cutter across chocolate to form the curls. If you don’t success – as me, top with coarsely grated or shaved chocolate.