| • | 1 lb. The Perfect Purée Mango Puree, thawed |
| • | 3 oz. The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 3 oz. The Perfect Purée Coconut Puree, thawed |
| • | 4 oz. The Perfect Purée Banana Puree, thawed |
| • | 7 egg yolks |
| • | 3 oz. sugar |
| • | 10 g gelatin “gold” |
| • | 7 oz. Italian Meringue |
| • | 15 oz. whipped heavy cream |
| |
| Method: |
| 1. | In a pan, combine the Mango Puree, Passion Fruit Concentrate, Coconut Puree and Banana Puree. |
| 2. | Bring to boil. |
| 3. | Add egg yolks and sugar. |
| 4. | Combine like a crème anglaise. |
| 5. | Add the softened gelatin and let mixture cool to room temperature. |
| 6. | Add the meringue and lightly add the whipped cream. |
| 7. | Refrigerate at least 3 hours before serving. |
| 8. | Serve the exotic mousse with raspberry or kiwi sorbet. |
