Mango Yogurt Mousse with Turmeric
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 50 min.
Preparation
ready in 5 h. 50 min.
Ready in
Healthy, because
Even smarter
Turmeric contains curcumin, which has anti-inflammatory properties that block the action of inflammatory molecules in the body. Studies show positive effects of curcumin on people suffering from conditions such as rheumatoid arthritis and inflammatory bowel disease, amongst others.
You can also use other fruits that are available, like pineapple, bananas, or peaches.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the meringues
- 2 medium egg whites
- ½ cup caster sugar
- ½ tsp Rose water
- natural, red Food coloring
- 1 tsp pink sugar sprinkles
- For the mousse
- 4 sheets gelatin
- 1 Mango (peeled, flesh chopped)
- 1 tsp Turmeric (ground)
- 0.333 cup brown sugar
- 2 Tbsps Lime juice
- 2 eggs
- ½ cup plain Yogurt
- ⅜ cup whipping cream
- To garnish
- Turmeric (ground)
Preparation steps
1.
For the mousse: Soften the gelatine in cold water. Purée the mango flesh with the turmeric, 1 tbsp brown sugar, and the lime juice. Set aside 2 tbsp of the purée to garnish and chill.
2.
Beat the eggs with the remaining sugar in a heatproof bowl set over a saucepan of gently simmering water until thick and creamy. Squeeze the water out of the gelatine and dissolve it in the egg mixture. Beat until cool and then stir in the mango purée and yoghurt.
3.
Whip the cream until stiff and fold into the mango cream. Line 4 small pudding moulds with clingfilm and spray with non-stick cooking spray. Divide the mango cream between the tins, cover, and chill for at least four hours until set.
4.
For the meringues: As the mousses set, preheat the oven to 275°F. Line a large baking tray with a sheet of greaseproof paper.
5.
Beat the egg whites with a pinch of salt in a clean, oil-free mixing bowl until stiffly peaked. Whisk in the sugar, one tablespoon at a time, until the meringue is thick and glossy.
6.
Beat in the rose water and a few drops of colouring until the meringue is evenly pink. Spoon into a piping bag fitted with a star-shaped nozzle. Pipe blobs of the meringue onto the lined baking tray and sprinkle with the pink sugar.
7.
Bake for 1 hour 5 - 10 minutes until dry and set. Remove to a wire rack to cool, covered with a dry tea towel.
8.
To serve, turn the mousses out from their moulds onto plates. Sprinkle with turmeric and spoon the reserved mango purée around them. Serve with meringues on top and on the side.
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