Creations of great chefs
MANGO MOUSSE WITH PASSION FRUIT CENTRE
- Difficulty medium
- Preparation 2 hours
- Tipology Dessert
- Portions 6 people
- For the passion fruit centre:
- 200 g of Mango puree
- 50 g of Passion fruit puree
- 50 g of Sugar
- 3 g of Pectin NH
- 2 g gelatin leaves
- For the Mousse:
- 500 g of Mango puree
- 10 g gelatin leaves
- 400 g of heavy cream
- 60 g of caster sugar
Make the passion fruit gel first, by melting the purees at 60 degrees.
Add the sugar mixed with pectin and bring to a boil.
Then add the gelatin leaves that have been hydrated with 10 g of water.
Pour everything into 50 g silicone spheres.
Prepare the mousse by melting the puree at 35 degrees, add the gelatin leaves that have been hydrated with 50 g of water.
Finally, add the semi-whipped cream with the sugar, pour into sphere moulds and insert the gel.
Chill for about 1 hour.
Use any icing you’d like, any colour, and decorate with silver leaf.