Ingredients for Mango Ginger Mousse
- Eggs
- 1/2 cup granulated sugar
- 2 teaspoons unflavored gelatin
- Saffron Thread
- 1 1/2 cups mango puree (about 2 ripe mangoes)
- 1/4 cup finely chopped candied ginger
- Heavy Whipping Cream
- Mint Leaf
- Fresh Edible Flower
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How to Make Mango Ginger Mousse
- In a small bowl, sprinkle gelatin and saffron over 2 tablespoons of warm water. Let it bloom for 10 minutes.
- In a medium bowl, whisk together egg yolks and sugar until light and pale. Gradually whisk in the bloomed gelatin mixture and remaining 4 tablespoons of water.
- Place the bowl over a double boiler (or a heatproof bowl set over a pan of simmering water) and whisk constantly until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Do not boil.
- Remove from heat and let the custard cool slightly.
- Gently fold in the mango puree and candied ginger.
- In a clean, dry bowl, beat egg whites with an electric mixer until stiff peaks form.
- In a separate bowl, whip heavy cream until soft peaks form.
- Gently fold the whipped cream into the mango mixture, then carefully fold in the beaten egg whites in two additions.
- Transfer the mousse to a piping bag fitted with a large star nozzle (or spoon into serving dishes).
- Pipe or spoon the mousse into individual serving glasses, mini tart crusts, or chocolate shells.
- Garnish with fresh mint leaves or edible flowers.
- Refrigerate for at least 2 hours before serving chilled.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
76g
Fat
40g
Carbs
6g
