Mango and passion fruit mousse

PT1H20M

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Ingredients

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Mango and passion fruit mousse

Blancmange

  • 100ml of double cream
  • 200ml of milk
  • 40ml of condensed milk
  • 10g of sugar
  • 3g of bronze gelatine leaves, soaked in cold water

Passion fruit sauce

  • 160g of passion fruit purée
  • 26g of sugar
  • 60ml of water
  • 3g of gelatine leaves, soaked in cold water

White wine and lemon jelly

  • 25ml of white wine
  • 5ml of lemon juice
  • 50g of sugar
  • 130ml of water
  • 6g of bronze gelatine leaves

Black pepper tuile

1
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
2
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
3
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
4
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
5
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
6
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
7
Once it is cooled, add the wine and lemon juice and leave to set in the fridge
8
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
9
Use a palette knife to spread the mixture thinly and evenly between the two sheets. Leave to set at room temperature
10
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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