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mango_mousse

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mango_mousse [2023/05/16 01:48]
jforbes created 		mango_mousse [2023/05/21 21:06] (current)
jforbes
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 ===== Ingredients ===== ===== Ingredients =====
  
-  * 50 milliliters whole milk +  * 100 milliliters whole milk 
-  * 180 milliliters mango puree/pulp +  * 300 g mango puree/pulp 
-  * 60 grams egg yolks (approx. 3-4 egg yolks) +  * 7 egg yolks 
-  * 1 1/2 gelatin leaves +  * 3 gelatin leaves 
-  * 10 milliliters freshly squeezed lime juice +  * 20 milliliters freshly squeezed lime juice 
-  * 60 grams egg whites (approx. 2) +  * 4 egg whites 
-  * 60 grams caster (superfine) sugar +  * 240 ml water 
-  * 200 milliliters heavy cream+  * 120 grams sugar 
 +  * 400 milliliters heavy cream
  
 ===== Procedure ===== ===== Procedure =====
  
-==== crème anglaise ====+==== Crème Anglaise ====
  
 With the milk, egg yolks, and mango puree, which replaces the sugar: With the milk, egg yolks, and mango puree, which replaces the sugar:
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   - Soak the gelatin in a little ice-cold water.   - Soak the gelatin in a little ice-cold water.
   - Squeeze out the gelatin and stir into the warm anglaise along with the lime juice. Set aside for a moment.   - Squeeze out the gelatin and stir into the warm anglaise along with the lime juice. Set aside for a moment.
-  - Place the egg whites in the clean bowl of a stand mixer fitted with the whisk attachment. + 
-  - Make an Italian meringue with the egg whites and sugar:+==== Italian Meringue ==== 
   - Place the egg whites in the clean bowl of a stand mixer fitted with the whisk attachment.   - Place the egg whites in the clean bowl of a stand mixer fitted with the whisk attachment.
   - Place your sugar in a heavy-bottomed pan and add the water. Heat over a medium heat, without stirring, and when the sugar syrup reaches 116°C/241°F, put your stand mixer on high speed and whisk your egg whites to soft peaks.   - Place your sugar in a heavy-bottomed pan and add the water. Heat over a medium heat, without stirring, and when the sugar syrup reaches 116°C/241°F, put your stand mixer on high speed and whisk your egg whites to soft peaks.
   - Once your sugar temperature has reached 119°C/246°F and your egg whites are at soft peaks, lower the speed of the mixer to medium and, with the machine still on, carefully pour your sugar syrup down the side of the bowl into the egg whites.   - Once your sugar temperature has reached 119°C/246°F and your egg whites are at soft peaks, lower the speed of the mixer to medium and, with the machine still on, carefully pour your sugar syrup down the side of the bowl into the egg whites.
   - Whisk the meringue at a high speed for 10–15 minutes until it is cooled, thick and glossy with stiff peaks. It is now ready to use and is best used immediately.   - Whisk the meringue at a high speed for 10–15 minutes until it is cooled, thick and glossy with stiff peaks. It is now ready to use and is best used immediately.
 +
 +==== Whip Cream and Assemble ====
 +
   - Lightly whip the cream to ribbon stage, so it can just hold itself in a bowl.   - Lightly whip the cream to ribbon stage, so it can just hold itself in a bowl.
   - Fold a third of the whipped cream into the mango anglaise, then fold in a third of the meringue. Repeat both additions alternately until everything is incorporated.   - Fold a third of the whipped cream into the mango anglaise, then fold in a third of the meringue. Repeat both additions alternately until everything is incorporated.
   - Pour the mousse into molds or a large bowl and place in the fridge overnight to set.   - Pour the mousse into molds or a large bowl and place in the fridge overnight to set.
  
mango_mousse.1684216105.txt.gz · Last modified: 2023/05/16 01:48 by jforbes

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