~ This tropical mousse is straightforward to make and accommodates no added sugar ~
For this recipe you have to a meals processor. This mousse gives 1.8g protein, 16g carbohydrate (of which 16g sugars), 20g fats (of which 13g saturates), 4g fibre and 0g salt per portion.
Components
Serves 4
2 sheets leaf gelatine
1 giant ripe mango (roughly 450g/1lb)
1 lime, finely grated zest solely
150ml/5fl oz double (heavy) cream
1 giant ripe mango (roughly 450g/1lb)
1 lime, finely grated zest solely
150ml/5fl oz double (heavy) cream
Methodology
1. Half fill a bowl with chilly water and add the gelatine sheets one by one. Depart to soak for five minutes.
2. Reduce the mango in half both facet of the massive flat stone. Utilizing a big spoon, scoop out the flesh and put right into a meals processor. Add the lime zest and mix till as easy as doable. This will take a few minutes.
3. Put 5 tablespoons water in a small saucepan and warmth very gently till lukewarm. Carry the gelatine sheets out of the chilly water along with your fingers and thoroughly drop into the nice and cozy water, stir vigorously with a picket spoon for just a few seconds till the gelatine dissolves. Take away from the warmth.
4. Whip the cream utilizing an electrical whisk in a big bowl till it stands in pretty stiff peaks.
5. With the motor working on the meals processor, pour the gelatine answer slowly onto the mango purée and pulse till fully mixed.
6. Put 6 tablespoons of the mango purée in a small bowl. Add the remaining purée to the whipped cream and whisk collectively calmly till easy.
7. Spoon half the mango cream into 4 glass tumblers and spoon half the mango purée on high. Spoon the remainder of the mango cream on high then end with the remaining purée. Cowl the dishes with cling movie and chill for at the very least 3 hours earlier than serving.
From recipe seen right here
2. Reduce the mango in half both facet of the massive flat stone. Utilizing a big spoon, scoop out the flesh and put right into a meals processor. Add the lime zest and mix till as easy as doable. This will take a few minutes.
3. Put 5 tablespoons water in a small saucepan and warmth very gently till lukewarm. Carry the gelatine sheets out of the chilly water along with your fingers and thoroughly drop into the nice and cozy water, stir vigorously with a picket spoon for just a few seconds till the gelatine dissolves. Take away from the warmth.
4. Whip the cream utilizing an electrical whisk in a big bowl till it stands in pretty stiff peaks.
5. With the motor working on the meals processor, pour the gelatine answer slowly onto the mango purée and pulse till fully mixed.
6. Put 6 tablespoons of the mango purée in a small bowl. Add the remaining purée to the whipped cream and whisk collectively calmly till easy.
7. Spoon half the mango cream into 4 glass tumblers and spoon half the mango purée on high. Spoon the remainder of the mango cream on high then end with the remaining purée. Cowl the dishes with cling movie and chill for at the very least 3 hours earlier than serving.
From recipe seen right here
Associated Put up
Mangoes, so luscious and juicy, with greater than 20 totally different nutritional vitamins and minerals, learn extra right here
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All the perfect Jan