Tropical Mango Mousse
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
8
- Ingredients
- 6 sheets white gelatin
- 3 ripe Mangoes (approx. 1 kg)
- ⅔ cup sugar
- 3 eggs
- ½ cup Crème fraiche (or full-cream yoghurt)
- 1 ⅔ cups cream (suitable for whipping)
- 4 Passion fruit
- ⅜ cup Passion fruit nectar
- Coconut flakes
- mint (to decorate)
Preparation
Kitchen utensils
1 Sieve, 1 Small plate, 1 Large knife, 1 Cutting board, 1 Mortar, 1 Small bowl, 1 Small pot, 1 Rubber spatula, 1 Parchment paper, 1 Metal bowl
Preparation steps
1.
Soak the gelatine in cold water. Peel the mangos and cut the flesh away from the stones. Reserve and chill 1/2 mango (covered) and puree the rest, then push through a sieve. There should be 400 ml of fruit puree. Make up the volume with passion fruit nectar if necessary.
2.
Separate the eggs. Beat the egg yolks with the sugar over a warm bain-marie until thick and creamy. Stir in 5 sheets of gelatine and continue stirring until it has dissolved. Stir in the crème fraîche, fold in the mango puree and chill the mixture. When it begins to set, whip the cream until stiff and beat the egg whites until stiff and stir into the fruit cream one after the other. Halve the passion fruits, spoon out the flesh and warm gently with the passion fruit nectar Then squeeze out the remaining sheet of gelatine and stir in. Stir until it has dissolved completely. Spoon the mango mousse into cocktail glasses or small bowls and drizzle with a spiral of the passion fruit mixture. Cover and chill. Shortly before serving, cut the reserved mango half into wedges. Serve the mango mousse decorated with mango wedges, coconut chips and mint.
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