Mango Banana Lime Mousse With or Without Cream
A fresh mousse, delightful and light with Italian merenque. Full of fruit. A little bit of the tropics in a bowl. Serve with some coconut flakes, Whipped cream and roasted almond flakes and little mango cubes. Rhum spheres would rock this and chocolate sand and green sponge moss cake.
≈ 215 kcal · 6 g protein · 32 g carbs · 7 g fat — AI estimate per serving
Ingredients
Method
- 1
Soak the gelatine in cold water for around 10 minutes
- 2
Puree the banana and mango, mix with the lime juice
- 3
Melt the chocolate with the salt. Once at less than 50 degrees mix in the egg yolks untill well integrated once cooler than 35 degrees Celcius add the gelatine without the water
- 4
Whip the egg whites. Wait till a little foamy and slow integrate the glucose sirop at max 121 degrees celcius. Pour inside along the side ofthe to let it cool as much as possible without cooking the egg whites. Mix untill you have fluffy peak that are a little stringy.
- 5
Mix the puree with the egg yolks. Add vanilla and mix well.
- 6
Gently integrate the merenque to the puree mixture. Be gentle do not remove the air. Fill in the containers cover with plastic and let the mousse set for at least 5 hours in the refrigirator.
