Say “Yes” to fruit mousse

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If you want to stay fresh after dessert you have to choose mango-orange mousse.

2 large mangoes

grated zest and juice of 1 orange

2 tsp powdered gelatine

60 g powdered sugar

pinch of salt

1 egg white

150 ml double cream

Halve mangoes,peel away the skin, remove the stone. Set aside 1 quarter.Put the remaining mango into food processor with orange juice.Process until smooth. Transfer to a bowl and stir in the zest and sugar.

Live to soak gelatine with 3-4 tsp of water for 5 minutes. Place the bowl with gelatin into larger bowl,half-filled with boiling water, stir until the gelatin dissolved. Allow to cool slightly, add mango puree.

In a clean bowl whisk the egg white with a pinch of salt until stiff peaks form. Fold it into mango mixture.Divide between 4 dessert glasses and chill for 1 hour.

 

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