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1 lb. The Perfect Purée Mango Puree, thawed |
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3 oz. The Perfect Purée Passion Fruit Concentrate, thawed |
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3 oz. The Perfect Purée Coconut Puree, thawed |
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4 oz. The Perfect Purée Banana Puree, thawed |
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7 egg yolks |
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3 oz. sugar |
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10 g gelatin “gold” |
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7 oz. Italian Meringue |
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15 oz. whipped heavy cream |
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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. |