Frosting Passion Fruit-Mezcal Trifle Mexican Recipe

Frosting Passion Fruit-Mezcal Trifle Mexican Recipe

Ingredients

Recipe for: Capirotada de Mango con Salsa de Tamarindo

Serves 10 to 12

Bread Pudding

• 1 (1-pound) mango and 1 (½-pound) mango (ripe but a bit firm)
• 1 brioche or challah bread
• ½ cup brandy, dark rum, or tequila
• 1 cup dried cherries
• 1 cup black raisins
• 4 cups half-and-half
• 1¼ cups plus 2 tablespoons sugar
• 1 (3-inch) piece canela
• pinch of salt
• 9 eggs
• ½ teaspoon pure vanilla extract

Tamarind Sauce

• ½ cup tamarind pulp with seeds
• 1½ cups water
• ½ cup honey
• 3 tablespoons dark brown sugar
• pinch of salt

Method

1. Preheat the oven to 350°F

TO MAKE THE BREAD PUDDING, peel the skin from the 1-pound mango using a vegetable peeler and slice off the thicker end to make a base so it can stand up

1. Hold the narrow tip with one hand and slice the mango into evenly thick slices (about ¼ inch) on each side (use a mandoline if you have one)
2. Reserve the slices
3. Slice off the thicker end of the ½-pound mango to make a base so it can stand up
4. Holding the mango firmly, slice downward with a sharp knife as close to the seed as possible; repeat on the other side
5. Scoop out the flesh with a large spoon and puree in a blender or food processor
6. Strain through a fine-mesh sieve only if you have any fibrous bits
7. Dice the bread into ¼-inch cubes, lay them in a single layer on a baking sheet, and toast in the oven until dry (it’s okay if they color a little)
8. Remove from the oven and let cool
9. Meanwhile, heat the brandy in a small pan over low heat until it begins to bubble around the edges
10. Remove from the heat, add the dried cherries and raisins, and soak until softened, about 20 minutes
11. Combine the half-and-half, 1¼ cups of the sugar, canela, and salt in a pot and bring to a boil over medium heat
12. In a large heatproof bowl, whisk the eggs
13. Strain half of the hot mixture into the eggs, whisk briskly, then strain the remaining hot mixture into the eggs
14. Add the mango puree, bread cubes, macerated fruit with any remaining liquid, and the vanilla
15. Stir well to combine, and let sit for at least 30 minutes
16. Preheat the oven to 350°F
17. Butter the bottom and sides of a 9-inch cake pan and dust with sugar, tapping out the excess
18. Lay the mango slices all around the bottom of the pan, overlapping so there are no holes
19. Spoon the bread pudding mixture on top and press gently so the top is even and the mixture reaches the bottom
20. Bake until firm to the touch and a toothpick inserted into the center comes out clean, about 40 minutes
21. Remove the pan from the water and allow to cool completely before unmolding
22. Run a sharp knife around the edges, place a serving plate or dish over the pan, and rapidly but carefully flip over
23. Refrigerate the bread pudding for at least 1 hour before caramelizing the top of it
24. You can make the bread pudding up to this point and refrigerate overnight, covered
25. Sprinkle the 2 tablespoons sugar on top of the mango slices, creating an even layer
26. Holding a blowtorch about 2 inches from the top, melt the sugar, moving the blowtorch evenly across the surface until the sugar is golden and caramelized
27. Allow to cool slightly, 1 to 2 minutes, and lightly score the slices you want
28. If the sugar sticks to the knife, wait a little longer and try again
29. Wipe off the knife between slices, if necessary

TO MAKE THE TAMARIND SAUCE, combine the tamarind pulp and water in a small-medium saucepan and bring to a boil over medium heat, stirring

1. Pass the mixture through a strainer, pressing to remove the seeds and all the fibers
2. Stir in the honey, brown sugar, and salt
3. Let cool
4. Add a bit more hot water if it is too thick (it should be thick but pourable)
5. Serve each slice with sauce alongside

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