21 October 2012
ewfood
Mango and Strawberry Mousse

Ingredients
Preparation
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Keeping some strawberries and mango aside, take the rest and purée the in a blender with 1/4 cup sugar.
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Mix well and then add 4 tbsp double cream to the purée.
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Allow the purée to come to boil over a low heat.
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After that remove the purée from the heat and leave it to cool.
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Add 2 tsp of the gelatin granules to warm water in a bowl, and stir until dissolved.
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Mix in the gelatine mixture in the purée while it is still warm.
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Wait till it completely blends into the mixture.
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Stir well and leave purée/gelatin mixture to cool.
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Beat and whisk the rest of the heavy cream until soft peaks form.
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Incorporate and fold the purée into the whipped cream bit by bit.
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Then whisk in the egg whites till peaks start to form.
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Thereafter, slowly add the rest of the sugar while whisking, until stiff peaks form.
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Now, slowly and gently weave the beaten egg whites into the mixture.
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To finish, scoop the mousse into individual serving dessert bowls.
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Allow this to rest in the refrigerator for 4 hours.
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Once set, garnish each bowl with the reserved fruit and a dollop of whipped cream!
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Enjoy!
NEVER boil any gelatin mixture.
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