Mango & Passionfruit Mousse Recipe
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Kettle
- Measuring cup
- Pitcher
- Spoon
- Mixing bowl
- Hand mixer
- Spatula
- Glass
- Serving bowl
- Refrigerator
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)
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