Wheat free Mango Passion Mousse recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
ingredients
Seeds from 10 cardamom pods
6 large free-range egg yolks
2 tablespoons of caster (superfine) sugar
240 ml 8 fl oz) 1 cup of soya cream
200 ml (7 fl oz) 3 1/2 cup of coconut cream
3 tablespoons of Cointreau
2 medium (approximately 600 g (1 lb 5oz) each ripe mangoes, peeled and the flesh roughly chopped
1 freshly squeezed orange
Juice of 1 lemon
1 1/2 sachets (17 g) 3/4 oz) US 1 1/2 tablespoons powdered gelatine, dissolved in 60 ml (2 fl oz) 1/4 cup of boiling water and stirred until dissolved, or vegetarian equivalent
3 large free-range egg whites
5 large ripe passion fruit, halved and seeds and juices scooped out and used for decoration
6 large free-range egg yolks
2 tablespoons of caster (superfine) sugar
240 ml 8 fl oz) 1 cup of soya cream
200 ml (7 fl oz) 3 1/2 cup of coconut cream
3 tablespoons of Cointreau
2 medium (approximately 600 g (1 lb 5oz) each ripe mangoes, peeled and the flesh roughly chopped
1 freshly squeezed orange
Juice of 1 lemon
1 1/2 sachets (17 g) 3/4 oz) US 1 1/2 tablespoons powdered gelatine, dissolved in 60 ml (2 fl oz) 1/4 cup of boiling water and stirred until dissolved, or vegetarian equivalent
3 large free-range egg whites
5 large ripe passion fruit, halved and seeds and juices scooped out and used for decoration
method
1. Put the cardamom seeds into a non-stick saucepan with the egg yolks and sugar and beat with a wooden spoon.
2. Gradually add the soya cream, then the coconut cream.
3. Cook the mixture over a low heat until it thickens and comes almost to boiling point, stirring constantly.
4. Remove from the heat and continue to stir.
5. Add the Cointreau and leave the custard to cool in a clean bowl, stirring occasionally.
6. Puree the mango and fruit juices together in a food processor until smooth, then stir the puree into the custard.
7. As soon as the mixture is a little cooler, stir in the dissolved gelatine.
8. Set aside until the mixture is cold.
9. Whisk the egg whites in a separate bowl until they form stiff peaks.
10. Add a little of the custard to the whisked egg whites and fold in gently.
11. Quickly fold the egg white mixture into the remaining custard using a metal spoon and transfer to a large glass serving bowl.
12. Level off the top and freeze for 40 minutes, to help it set quickly.
13. Remove the mousse from the freezer and cover with clingfilm (plastic wrap).
14. Chill in the refrigerator for 4 hours or until it is firm and set.
15. Decorate the mousse by sprinkling spoonfuls of passion fruit over the surface.
Serve the mousse chilled.
2. Gradually add the soya cream, then the coconut cream.
3. Cook the mixture over a low heat until it thickens and comes almost to boiling point, stirring constantly.
4. Remove from the heat and continue to stir.
5. Add the Cointreau and leave the custard to cool in a clean bowl, stirring occasionally.
6. Puree the mango and fruit juices together in a food processor until smooth, then stir the puree into the custard.
7. As soon as the mixture is a little cooler, stir in the dissolved gelatine.
8. Set aside until the mixture is cold.
9. Whisk the egg whites in a separate bowl until they form stiff peaks.
10. Add a little of the custard to the whisked egg whites and fold in gently.
11. Quickly fold the egg white mixture into the remaining custard using a metal spoon and transfer to a large glass serving bowl.
12. Level off the top and freeze for 40 minutes, to help it set quickly.
13. Remove the mousse from the freezer and cover with clingfilm (plastic wrap).
14. Chill in the refrigerator for 4 hours or until it is firm and set.
15. Decorate the mousse by sprinkling spoonfuls of passion fruit over the surface.
Serve the mousse chilled.
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