Mango Mousse with Passion Fruit Cream

Cut a little of the mango into tiny little cubes. Chop the rest up and place in a food processor, ready to whizz towards the end of the recipe.
1 large mango or 2 small ones
Place a tsp of mango pieces into each glass and set aside.
Pour the water into a shallow bowl and sprinkle the gelatine all over and let soak for 10 minutes.
2 Tbsp water, ½ Tbsp gelatine powder
Place the egg yolk, caster sugar and single cream into a heatproof bowl and whisk to mix.
1 egg yolk, 50 g white sugar, 50 ml single cream
Place this bowl over your pan of simmering water and using a hand whisk, whisk for a couple of minutes until the egg and cream mixture becomes glossy and frothy.
You will also need a small saucepan of simmering water.
Remove from the pan of water and continue whisking for a minute to cool it down. This stage also keeps it frothy, stops the mixture separating into froth and liquid.
Heat the gelatine & water mix in the microwave for about 10-15 seconds, depending on your microwave strength, to melt the gelatine. Stir with a spoon.
Add the gelatine to the egg yolk mixture and whisk in for just about 30 seconds.
Whizz the mango from earlier into a puree and with a wooden spoon, mix it into the egg mixture thoroughly, in 3 batches. Set aside.
Whip the double cream to the soft peak stage.
120 ml double cream
Take 5 Tbsp out and reserve for topping,
Take 2 Tbsp of the mango/egg mixture and add it to the rest of the double cream, to lighten the cream. Fold in gently.
Now add this double cream into the mango/egg mixture and fold in gently.
Spoon into the 4 glasses equally and let set in the fridge for about 4 hours. Mix the passion fruit in with the reserved cream and place in the fridge, covered, until ready to serve.
1 passion fruit
Just before serving, spoon the passion fruit cream onto the mango mousse and top as desired.
some toasted almond slithers to decorate or just a basil leaf as I've done here

Ingredients

Instructions

Notes

Nutrition