Mango Basil Mousse With Passion Fruit Food
MANGO BASIL MOUSSE WITH PASSION FRUIT
Gordon Ramsey adds a touch of the exotic with tropical fruits in this great mousse recipe
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 30m
Number Of Ingredients 8
Steps:
- Heat the caster sugar in a pre-heated, non-stick frying pan until it starts to dissolve, then toss in the mangoes and cook for 5 mins, stirring once or twice until caramelised. Tip onto a plate and cool.
- Fold the chopped basil and mango into the meringue along with the pâté à bombe. Whip the cream until forming soft peaks and fold in also. Spoon the mixture into a glass serving-bowl. To serve, halve and scoop out the passion-fruit pulp on top. Spoon one or more scoops of crème fraîche on top and decorate with basil sprigs.
Nutrition Facts : Calories 291 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.11 milligram of sodium
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- Place the cream and sugar into a large bowl and whisk until you have soft peaks. You can use a machine, but I prefer to do it by hand because you get more control. It's very easy to over whip with a machine.
- Add in 3tbsp passion fruit pulp and whisk gently until you have stiff peaks. The cream should hold its shape and be creamy, not lumpy. If it's lumpy and looks like cottage cheese you've over whipped it - add in a little cream and stir gently to save it!
- Divide the mousse between 4 individual sized glasses (I used small trifle bowls). Top each with 2tbsp mango chunks and 2tsp of passion fruit pulp.
- You can make the mousse a day ahead and keep it covered in the fridge. When you're ready to serve, just divide it up in bowls and top with fruit.
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