Yogurt pistachio torte with mango and passion salad
Ingredients: (Serves 6 -8)
For the biscuit base:
– 150g sweet biscuits
– 55g blanched almonds
– 75g butter
For the yogurt layer:
– 500g Greek yogurt
– 500ml crème fraîche
– 8 tbsp orange-blossom honey
– 2 tsp orange-flower water (or to taste)
– finely grated rind of 2 oranges
– juice of 1 orange
– six leaves gelatine (or 12 gram gelatine powder)
For the fruit salad
– 125g granulated sugar
– 2cm square of ginger root, peeled and sliced
– 4 strips lime rind (removed with a potato peeler)
– juice of 2 limes
– 3 just-ripe mangoes (not be too soft)
– pulp and seeds of 6 passion fruit
– 65g chopped pistachios
– icing sugar for dusting
– Bash the biscuits and almonds in a plastic bag with a rolling-pin until you have a mixture that is partly fine and partly coarse. Transfer to a bowl. Melt the butter and stir it into the biscuits.
Lightly butter a 22-cm springform tin and base-line it with grease-proof paper. Press the biscuit mixture into this and chill for about an hour to firm.
– Stir together the yogurt, crème fraîche, honey, orange-flower water and orange zest. Pour the orange juice into a small, heavy-bottomed saucepan and sprinkle over the gelatine. Leave it to “sponge” for about five minutes (it will form a spongey layer on top of the juice), then set it over a very low heat and allow to melt – do not overheat, otherwise the gelatine’s setting properties will be destroyed. Immediately stir this into the yogurt mixture. Scrape on to the biscuit base and smooth the top. Cover lightly with clingfilm and chill for at least five hours (this tastes even better the next day, when the flavour of the honey really comes through).
– For the fruit, put 150ml (5fl oz) water with the sugar, ginger and lime rind into a saucepan. Slowly bring to the boil, stirring a little to help the sugar dissolve. Simmer for seven minutes until slightly syrupy (it will get a little thicker as it cools). Add the lime juice and leave to cool completely. Strain and chill.
– Peel the mangoes and cut the cheeks off each side of the stones. Remove the rest of the flesh as neatly as you can, and slice it all about the thickness of a pound coin. Arrange in a shallow dish and carefully mix in the passion-fruit pulp and seeds. Pour on just enough syrup to moisten.
– Carefully unmould the torte. It is very fragile, so it is easier to serve it on its base. Sprinkle over the chopped pistachios and sift a very light dusting of icing sugar on top. Serve yogurt pistachio torte with the fruit salad on the side.