Mango Basil Mousse With Passion Fruit Recipes

MANGO & PASSIONFRUIT MOUSSE

Mango & Passionfruit Mousse image

From Nov./Dec. 2007 issue of Australian Recipe+ Magazine. Do not include chill time (overnight). Can use 500 grams of frozen mango and puree to use. Ensure gelatine and puree are at equal temperature to prevent lumps when combining. Mousse best made day before serving.

Provided by ImPat

Categories Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon unflavored gelatin (plain)
1/3 cup water (boiled)
2 cups mango pulp (puree)
1/3 cup passion fruit pulp, plus extra
passion fruit pulp, to garnish
2 tablespoons mango liqueur (optional)
2 egg whites
1/4 cup caster sugar
1/2 cup thickened cream
wafer biscuit (thin cookies to serve)

Steps:

Stir gelatine and 1/3 cup boiling water in a small jug until dissolved. Cool 5 minutes.
Place pulp and liqueur (if using) in a large bowl and stir to combine.
Stir in gelatine mixture.
Place egg whites in a medium mixing bowl and using an electric mixer beat to soft peaks, gradually add sugar beating until dissolved.
Beat cream in a separate bowl to soft peaks.
Fold cream into fruit mixture.
Then fold cream and fruit mixture into the meringue (egg white) mix.
Pour into 8 x 3/4 cup capacity serving dishes or glasses.
Chill until set (overnight is best) or make first thing to serve that night.
Garnish with extra whipped cream and passionfruit pulp and serve with thin wafer biscuits (cookies).

Nutrition Facts : Calories 119.1, Fat 5.7, SaturatedFat 3.5, Cholesterol 20.4, Sodium 24.8, Carbohydrate 16, Fiber 1.8, Sugar 13.5, Protein 2.4

MANGO BASIL MOUSSE WITH PASSION FRUIT

Mango basil mousse with passion fruit image

Gordon Ramsey adds a touch of the exotic with tropical fruits in this great mousse recipe

Provided by Gordon Ramsay

Categories Dessert, Dinner

Time 30m

Number Of Ingredients 8

Ingredients

25g caster sugar
2large mangoes , peeled, stoned, then cut into 2cm cubes
handful basil leaves , chopped, plus small sprigs, to serve
1quantity meringue
1portion pâté à bombe , thawed if frozen
142ml pot double cream
2-3 ripe/wrinkled passion fruit
crème fraîche , to serve

Steps:

Heat the caster sugar in a pre-heated, non-stick frying pan until it starts to dissolve, then toss in the mangoes and cook for 5 mins, stirring once or twice until caramelised. Tip onto a plate and cool.
Fold the chopped basil and mango into the meringue along with the pâté à bombe. Whip the cream until forming soft peaks and fold in also. Spoon the mixture into a glass serving-bowl. To serve, halve and scoop out the passion-fruit pulp on top. Spoon one or more scoops of crème fraîche on top and decorate with basil sprigs.

Nutrition Facts : Calories 291 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.11 milligram of sodium

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