Ingredients:
• Put the lime juice in a small heatproof bowl, sprinkle in the gelatine and leave to soak for10 minutes.
• In a large bowl, whisk together the whole eggs, egg yolks and sugar for 4–5 minutes until thick and mousse-like. Gently fold the mango purée, whipped cream and the lime zest into the mousse mixture.
• Put the heatproof bowl over a pan of simmering water to dissolve the gelatine and lime juice mixture. Lightly fold into the mango mixture, making sure that everything is evenly combined.
• Pour the mousse into glasses, put in the freezer for 20 minutes, then transfer to the refrigerator for at least 1 hour before serving chilled.
- grated zest and juice of 2 limes
- 8g/1?3oz powdered gelatine
- 3 eggs plus 2 egg yolks
- 50g/2oz caster sugar
- 300ml/10fl oz mango purée
- 100ml/4fl oz double cream,
- lightly whipped
• Put the lime juice in a small heatproof bowl, sprinkle in the gelatine and leave to soak for10 minutes.
• In a large bowl, whisk together the whole eggs, egg yolks and sugar for 4–5 minutes until thick and mousse-like. Gently fold the mango purée, whipped cream and the lime zest into the mousse mixture.
• Put the heatproof bowl over a pan of simmering water to dissolve the gelatine and lime juice mixture. Lightly fold into the mango mixture, making sure that everything is evenly combined.
• Pour the mousse into glasses, put in the freezer for 20 minutes, then transfer to the refrigerator for at least 1 hour before serving chilled.
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