Mango, white chocolate & passionfruit parfaits

This white chocolate version of a classic layered dessert with mango, passionfruit and coconut is exquisite.

White chocolate and passionfruit parfaits. Picture: Louise Hagger.

When time is short, it’s difficult to produce a fancy layered dessert with lots of different elements, as you have to wait for each layer to set before adding the next. A parfait in a glass or bowl, however, is a great way to pull it off.

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Mango, white chocolate & passionfruit parfaits

30g coconut flakes
250g ripe mango flesh
40ml passionfruit pulp (about 2 passionfruit)
Zest ½ lime
Juice 1 lime

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For the mousse

70ml coconut milk
125g white mini marshmallows
200g white chocolate chips
250ml double cream
1 teaspoon vanilla paste
100ml passionfruit pulp (about 5-6 passionfruit)

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Place four serving glasses in the freezer to chill. To make the mousse, put coconut milk and marshmallows into a small saucepan, place over a medium heat and stir until marshmallows have melted. Place white chocolate in a small heatproof bowl, pour in marshmallow mixture and stir until chocolate has melted. Pour this mixture into a shallow tray and put straight into the freezer to cool down quickly.

Whip double cream and vanilla paste with an electric whisk until stiff peaks form. Fold passionfruit pulp into the cream.

Remove white chocolate mixture from the freezer and make sure it’s cool. Transfer to a mixing bowl, add a spoonful of vanilla cream and whisk until well combined. Gently fold in the rest of the cream until combined. Remove glasses from the freezer and spoon mousse into them. Return glasses to the freezer for 10 minutes. Meanwhile, toast coconut flakes in a frying pan until golden brown. Set aside to cool.

Chop mango into 1cm dice and mix with passionfruit pulp, lime zest and juice. Spoon mango mixture into the glasses and sprinkle with toasted coconut before serving. Serves 4

Edited extract from Quick and Delicious: 100 Recipes in 30 Minutes or Less by Gordon Ramsay (Hodder & Stoughton, $49.99). Photography: Louise Hagger