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- Mango and Rum Mousse
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PrintMANGO AND RUM MOUSSE
Serves :
6
Preparation Time :
Preparation Method :
- Stir the dissolved gelatine into the mango puree.
- Whip cream with rum until it just holds its shape and fold into mango mixture.
- Whisk egg white until standing in soft peaks, then gradually whisk in sugar.
- Stir a spoonful of whisked egg white into mango mixture and then gently fold in the rest.
- Spoon into the serving dishes and chill for 2 hours or until set.
- Decorate each mousse with a spoonful of whipped cream and a few fine shreds of lime rind.
INGREDIENTS
- 475 grams mangoes, peeled, flesh chopped coarsely and puree with lime rind and juice
- 150 ml double cream
- 1 tablespoon unflavoured gelatine, soaked, set aside until dissolved
- 2 tablespoons white or gold rum
- 50 ml cold water
- Finely grated rind and juice of 2 limes
- 1 large egg white
- 50 grams light brown sugar
- Extra whipped cream and shreds of lime rind, to decorate
3 comments for “Mango and Rum Mousse”
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