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Mango mousse

Mango mousse
Course: Terrines, mousses and pates

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Mango mousse ingredients

  • 250 g Fruit pulpe, frozen
  • 2483527⁄624973141 dl Lemon juice, fresh pressed
  • 4 Gelatine (leaves)
  • 100 g Egg white (g)
  • 75 g Sugar
  • 3 dl Cream 35% (whipping, etc.)

Cooking Mango mousse

1. MIX TOGETHER THE PULPE AND LEMON JUICE.
2. WHIP THE EGG WHITE AND THE SUGAR TO SNOW.
3. WARM THE SOAKED GELATINE LEAVES WITH A PART OF THE PULPE AND FOLD IT IN THE REMAINING PULPE.
4. FOLD THE SNOW MIXTURE AND THE WHIPPED CREAM.
5. PIPE INTO GLASSES.


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