Mango Mousse
Ingredients:
-
Fruit puree 125ml
-
Castor sugar according to the sharpness of fruit 1-2 tbsp
-
Double cream 125 ml
-
Egg yolks (or 3 tsp gelatine) 4
-
Egg whites 2
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A few drops of the lemon juice
-
A little yellow color if necessary
Method:
Put the yolk , sugar and puree into a basin and a pan of hot water until
thick. Remove from heat and continue whisking till mixture is cold. Half
whip the cream, add to the puree mixture, folding in lightly. Add sugar
and lemon juice to taste. Color as required. Pour into a mould. Fold in
the stiffly whisked egg whites. Wrap in grease proof paper. Allow to set
in the freezer for 2 to 3 hours. Unmould and serve immediately.