Exotic Fruit Mousse

Alessandro Stoppa

    • 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
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.