Nutrition Facts
6 servings
6
Light Vanilla Mousse with Mango and Passion Fruit Recipe
To try: this recipe for light vanilla mousse with mango and passion fruit.
Ingredients
2 Ripe mango
190 Liquid cream
190 Mascarpone from the Flavors of Elsewhere
1 clove Vanilla
1 Egg
60 Sugar
2 Salt
Mango trimmings
2 Passion fruit
Mint
Directions
1
Peel the mango and slice it into thin strips lengthwise using a mandoline. Reserve the remaining flesh for the sauce.
2
Place the mixing bowl in the freezer. The key to achieving good whipped cream is having a very cold bowl and whisk!
3
Place all the ingredients in the bowl once cooled, excluding the fruits and mint, start on low speed, then increase the speed when the foam begins to rise until a beak-like texture is achieved.
4
Place the cream in a piping bag and refrigerate for at least 6 hours.
5
Blend the mango trimmings. Open the passion fruits and collect the juice. Add to the mango puree.
6
Lay the mango slices flat, place a cylinder of vanilla cream on top, and roll into a cigar shape (counting 3 pieces per person).
7
To finish, place the rolls on the plates, add a few dots of sauce, and top with a julienne of mint.
Ingredients
Ingredients
2 Ripe mango
190 Liquid cream
190 Mascarpone from the Flavors of Elsewhere
1 clove Vanilla
1 Egg
60 Sugar
2 Salt
Mango trimmings
2 Passion fruit
Mint
Directions
Directions
1
Peel the mango and slice it into thin strips lengthwise using a mandoline. Reserve the remaining flesh for the sauce.
2
Place the mixing bowl in the freezer. The key to achieving good whipped cream is having a very cold bowl and whisk!
3
Place all the ingredients in the bowl once cooled, excluding the fruits and mint, start on low speed, then increase the speed when the foam begins to rise until a beak-like texture is achieved.
4
Place the cream in a piping bag and refrigerate for at least 6 hours.
5
Blend the mango trimmings. Open the passion fruits and collect the juice. Add to the mango puree.
6
Lay the mango slices flat, place a cylinder of vanilla cream on top, and roll into a cigar shape (counting 3 pieces per person).
7
To finish, place the rolls on the plates, add a few dots of sauce, and top with a julienne of mint.
Notes
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