ALFONSO POMPELMOUSSE
Yes, there are typos in the French spelling of ‘grapefruit’… but I love raising the ire of the students from the French school up the road with our blatant ignorance. What originally was a simple spelling mistake has become the source of such great pleasure that I am sure it will never change.
MAKES SIX 10 CM (4 INCH) TARTS
PINK GRAPEFRUIT JELLY
5 g (1/8 oz) gelatine sheets
1 pink grapefruit
1 tablespoon mango purée
100 ml (3½ fl oz) pink grapefruit juice
2 teaspoons caster (superfine) sugar
Soak the gelatine in a bowl of cold water for 5 minutes. Drain and squeeze out the excess liquid.
Meanwhile, finely grate the zest from the grapefruit. Cut a slice off the base of the grapefruit so it sits flat, then carefully slice off the skin and bitter white pith. Remove the fruit segments by slicing down in between each membrane. Dice the segments.
Warm the mango purée in a small saucepan. Add the gelatine and stir to dissolve, then add the grapefruit juice, sugar and grapefruit zest and segments.
Set the jelly in a container in the fridge for about 1 hour; the jelly can be made up to 1 week ahead.
MANGO MOUSSE
9 g (¼ oz) gelatine sheets
130 g (4½ oz) mango purée
3 egg yolks
60 g (2¼ oz) caster (superfine) sugar
130 g (4½ oz) lightly whipped cream
Soak the gelatine in cold water for 5 minutes. Drain and squeeze out the excess liquid.
Warm the mango purée in a small saucepan. Add the gelatine and stir to dissolve.
Make a sabayon by putting the egg yolks and sugar in a heatproof bowl over a pan of barely simmering water, ensuring the base of the bowl does not touch the water. Using electric beaters, whisk for about 5 minutes, or until the mixture has thickened and has the consistency of softly whipped cream.
Fold the lightly whipped cream into the mango mixture, followed by the sabayon. Pour into a greased 20 cm (8 inch) triangle terrine mould, approximately 5 cm (2 inches) deep.
Set in the freezer for about 1 hour; the mousse can be made up to 2 days ahead.
COCONUT & WHITE CHOCOLATE MOUSSE
100 ml (3½ fl oz) coconut cream
20 g (¾ oz) caster (superfine) sugar
2 teaspoons plain (all-purpose) flour
1 egg yolk
100 g (3½ oz) white chocolate
100 ml (3½ fl oz) thin (pouring) cream
Put the coconut cream in a saucepan and bring to the boil.
Combine the sugar, flour and egg yolk, then add to the pan and whisk until smooth. Cook, stirring occasionally, for about 4 minutes, until there is no taste of raw flour left. Take off the heat, add the chocolate and stir until smooth and emulsified.
Whisk the cream to soft peaks, then gently fold through the custard mixture. Pour into a container and set in the fridge for about 1 hour; the mousse can be made up to 2 days ahead.
Preheat the oven to 170ºC (325ºF/Gas 3). Have six 10 cm (4 inch) tart moulds or pie dishes at the ready.
Roll out the pastry to about 3 mm (1/8 inch) thick. Cut out six pastry discs, slightly bigger than your tart moulds. Lightly press the pastry into the moulds, making sure to get right into the corners. Trim the edges with the back of a knife and place on a baking tray.
Line the pastry shells with baking paper (or flatten a paper case into each one). Fill with baking beads or raw rice, then bake for 10–12 minutes, or until the pastry is cooked.
Remove from the oven and carefully lift out the paper and beads. Leave to cool.
Using a pastry brush, coat the inside of the cooled tart shells with a thin layer of chocolate, to stop moisture migration.
Store in an airtight container until required; the tart shells will keep for a day or so.
TO ASSEMBLE
dehydrated raspberries (optional)
Spoon the coconut mousse into the tart shells until it reaches the top edge. Top with a thin layer of the grapefruit jelly, enough to cover the coconut mousse.
Remove the mango mousse from the freezer and unmould by dipping the base into some hot water. Take a decent slice of the mango mousse and rest atop the jelly.
If you happen to have any kicking about, scatter with some dehydrated raspberries, for added texture and colour. These tarts are best enjoyed the same day.
