Passionfruit mousse and mango verrine

Passionfruit mousse and mango verrine

By
From
So French So Sweet
Serves
8

This exotic dessert is served in a glass, verre in French. I think this is a perfect Christmas dessert.

Ingredients

Quantity Ingredient
pulp of 12 passionfruit
10g powdered gelatine
150g sugar
3 egg whites
pinch cream of tartar
2 mangoes, peeled and cut into 1 cm cubes
200ml cream, whipped until firm

Method

  1. Heat 200 ml of the passionfruit pulp in a small saucepan, without boiling. Remove the pan from the heat and whisk in the gelatine until dissolved.
  2. Place the sugar and 50 ml water in a small saucepan and bring to the boil. Place a sugar thermometer in the pan and cook over medium heat for 7–10 minutes or until the temperature reaches 121°C. Remove from the heat immediately. If you don’t have a sugar thermometer, cook the sugar and water over medium heat for about 8 minutes or until the colour is slightly yellow. When you dip a teaspoon of the syrup into cold water, it should harden a little.
  3. Using electric beaters, beat the egg whites and cream of tartar until stiff peaks form. Continue beating at low speed while you very slowly pour the syrup in a thin stream over the whites, taking care not to let it run into the beater whisk. Beat for about 8 minutes or until the mixture is almost completely cold. Fold in the passionfruit mixture and half of the diced mango.
  4. Fold the whipped cream into the passionfruit mixture, then spoon into eight glasses, leaving at least 1 cm at the top for the garnish. Cover with plastic wrap and refrigerate for at least 4 hours.
  5. Toss together the remaining diced mango and passionfruit pulp. Spoon on top of the mousse and serve immediately.
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