Thursday 25 July 2013

Recipe : Mango & Passion Fruit Mousse

I've never tried cooking with gelatine because I always think it must be really complicated, but I've decided to add it to my list of "must try" cookery techniques (along with using polenta in cakes and being brave enough to try out my blowtorch in the kitchen!). Has anyone had any success with it? This recipe sounds lovely so it could be a good place for me to start - especially as I have some pots of Rachel's mango yogurt in the fridge right now. (Did you see our review of it yesterday?)


Mango & Passion Fruit Mousse 


3 sheets gelatine
 4 tbsp boiling water 
450g Rachel’s low fat mango yogurt
 Juice of 1 lemon 
200g whipping cream 
2 ripe mangos, skinned and diced or 400g tin of mango cheeks in juice 

Serving Suggestion: 

1 fresh passion fruit, de-seeded 

Serves: 4, Preparation time: 1 hour and overnight to set 


1.Begin by breaking the gelatine into a bowl, add the boiling water and mix. Leave to completely dissolve

2.Add the yogurt and lemon juice to the warm gelatine and mix thoroughly. Pour into a container or cover and leave to set in the refrigerator overnight

3.To make the mousse, whip the set yogurt with the cream using an electric whisk. Whip until soft peaks are formed and the mixture is glossy without lumps

4.Layer the mousse into serving glasses alternating with the mango puree

5.Return the layered mousse to the fridge to chill for approximately 40 minutes. This will allow the mousse to set and the bubbles to form

6.Top with fresh passion fruit seeds to serve

 Tip: Always add cold liquids to warm gelatine to ensure good setting properties

Recipe provided by Rachel's.

Other blogposts you may be interested in :

Kitchen Nomad Globe-Cooking Recipe #1 : Youvetsi (Greece)

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