Saturday, 16 March 2013
Sublime Mango & White Chocolate Mousse or Creams
The first is a light frothy surprise served in a Martini glass with a few diced mangoes and passion fruit seeds at the bottom. The second is a creamy coconutty crime parfait! Both topped with a sweet and tangy mango-lime coulis.
Mango & White Chocolate Mousse
Serves 4- 6 depending on serving glasses used
1 tbsp icing sugar
For the mango coulis, blend 100g of mangoes with the lime juice. Add the icing sugar to taste. When ready to serve the mousse, pour 2 tbsp of the coulis on top of each and add the diced mangoes or passion fruit seeds for decoration. Mint leaf optional.
Mango Coconut Creams with White Chocolate
Makes 3-4 ramekins
30g coconut cream
80g white chocolate
30cl double cream
450g tinned mangoes
1 gelatin sheet
1 passion fruit
Blend 300g mangoes with the passion fruit juice only. Melt the chocolate with the double cream and coconut cream in a saucepan on medium to low heat. Whisk ingredients together. Remove and add the blended mangoes. Keep whisking to combine the mixture well. Soak the gelatin sheet in a bowl of cold water for 5-8 minutes. When ready add to the warm cream mixture. Whisk again until melted. Pour into ramekins and refrigerate overnight or until set. Serve with the mango coulis (see recipe above) and the leftover passion fruit seeds or mango (diced).
Posted by Gaz