This delightful layered mousse recipe from Dominic Chapman is perfect for a balmy summers day. The mango and passion fruit flavours bring forth a delicious exotic taste that pairs well with the lemon and white wine jelly.
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Whisk the condensed milk with the sugar and egg yolks to form a sabayon. In another pan bring the milk to a boil before mixing into the sabayon. Stir the soaked gelatine into the warm milk mixture until it dissolves
40ml of condensed milk
60g of sugar
4 egg yolks
330ml of milk
12g of bronze gelatine leaves
Mix the mango and passion fruit purée together, and then mix into the milk mix. In a separate bowl, whisk the double cream to a medium peak and also fold into the mixture. Pour into the serving glasses and allow to set in the fridge to form your first layer
400ml of mango purée
70g of passion fruit purée
200ml of double cream
For the blancmange, whisk the condensed milk and sugar together in a bowl. Bring the milk and cream to a boil in a pan and then pour in the condensed milk and sugar. Stir the soaked gelatine into the warm milk mixture, stirring until dissolved. Pass through a sieve and allow to cool but not set
40ml of condensed milk
10g of sugar
200ml of milk
100ml of double cream
3g of bronze gelatine leaves
If the mango and passion fruit mousse has set, pour the blancmange over the top, creating a second layer. Allow to set in the fridge
For the passion fruit sauce, heat all the ingredients together in a pan. After 5 minutes, stir in the soaked gelatine until fully dissolved. Pour over the set mousse to create a third layer. Leave in the fridge to set
160g of passion fruit purée
26g of sugar
60ml of water
3g of gelatine leaves
For the white wine and lemon jelly, heat the gelatine with the sugar and water in a pan until the gelatine dissolves. Allow to cool
6g of bronze gelatine leaves
50g of sugar
130ml of water
Once it is cooled, add the wine and lemon juice and leave to set in the fridge
25ml of white wine
5ml of lemon juice
For the black pepper tuile, gently melt the isomalt in a thick bottomed saucepan until clear. Remove from the heat and add the black pepper. Pour onto greaseproof paper and cover with another sheet of greaseproof on top
100g of Isomalt sugar
10g of black pepper
Use a palette knife to spread the mixture thinly and evenly between the two sheets. Leave to set at room temperature
Once set and crisp, break into shards and place on top of the set mousse along with the white wine jelly
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