Prue Leith’s Mango, Coconut & Raspberry Verrines

Method

Step 1
For the sable biscuit, cream the butter and sugar together in a stand mixer fitted with the beater, on medium speed until soft. Add the flour and bring together to form a dough. Wrap the dough in cling film and chill for 30 minutes.

Step 2
Meanwhile, make the mango compote. Tip the roughly chopped mango into a food processor and blitz to a purée. Pass the purée through a sieve into a small pan. Add the glucose and warm to 40°C/104°F on the cooking thermometer. In a small bowl whisk the pectin and sugar together using a balloon whisk, then whisk into the mango purée. Slowly bring to the boil, then add two thirds of the diced mango (reserve the remainder for decoration). Bring to the boil again, then add the lemon juice. Remove from the heat, leave to cool slightly, then spoon equally into the verrine glasses. Chill for 30 minutes, until set.

Step 3
Meanwhile, on a surface lightly dusted with flour, roll out the chilled sable dough to 2mm thick. Using the 7cm cutter, cut out 6 (or 8 if you want 2 spare) rounds and place them spaced apart on a lined baking sheet. Using the 3cm cutter cut out a circle just off-centre in the middle of the biscuit rounds. Flip the small circles out with the tip of a knife and discard. Chill for 30 minutes.

Step 4
For the streusel, cream the butter and sugar together in a stand mixer fitted with the beater, on medium speed until soft. Add the flour, desiccated coconut and lime zest and bring together to form a small cube of dough. Wrap in cling film and freeze for 30 minutes, until solid.

Step 5
For the coconut panna cotta, soak the gelatine leaves in a bowl of water for 5 minutes, until softened. Spoon the thick coconut milk (from the top of the can) into a small pan with the double cream, sugar and lime zest. Bring slowly to the boil, then remove from the heat. Squeeze the water out of the gelatine leaves, then add to the pan, stirring until completely dissolved. Pass the mixture through a sieve into a jug and leave to cool slightly, then pour equally into the glasses over the mango compote. Chill for 30 minutes, until set.

Step 6
Heat the oven to 180°C/160°C fan/350°F/Gas 4. Bake the biscuits for 6–9 minutes, until just golden. Leave to cool on the tray for 2 minutes, then transfer to a wire rack and cool completely.

Step 7
Increase the oven temperature to 200°C/180°C fan/400°F/Gas 6. Grate the frozen streusel on the largest hole of a box grater onto the remaining lined baking sheets. Make sure the gratings are well spaced apart so they look like they’ve been sprinkled over the trays. Bake for 5–7 minutes, until golden. Remove from the oven and leave to cool on the trays.

Step 8
For the raspberry jelly, soak the gelatine leaf in a bowl of water for 5 minutes, until softened. Tip the raspberries into the bowl of a mini food processor and blitz to a purée. Pass the purée through a sieve into a small pan, discarding the pips in the sieve. Add the sugar and bring to the boil, then remove from the heat. Squeeze the water out of the gelatine leaf, then add to the pan, stirring until completely dissolved. Stir in the raspberry liqueur, leave to cool slightly, then pour equally into the glasses over the coconut panna cotta. Chill for 30 minutes, until set.

Step 9
For the chocolate decoration, temper the chocolate and spoon the chocolate into the piping bag. Pipe 6 lengths of chocolate on the acetate. These will be the decorations.

Step 10
Spread a layer of baked streusel over the raspberry jelly in each verrine and dot with the reserved diced mango and a mint leaf.

Step 11
To assemble, decorate the end of each length of chocolate with a little gold leaf, then place on top of the sable biscuits. Place one decorated biscuit on each glass (they should fit perfectly on the rim), then top with a fresh raspberry.