mango_mousse
Differences
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mango_mousse [2023/05/16 01:51] jforbes [crème anglaise] |
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 | + | * 300 g mango puree/ |
| - | * 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 | + | * 4 egg whites |
| - | * 60 grams caster (superfine) | + | * 240 ml water |
| - | * 200 milliliters heavy cream | + | * 120 grams sugar |
| + | * 400 milliliters heavy cream | ||
| ===== Procedure ===== | ===== Procedure ===== | ||
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| ==== Italian Meringue ==== | ==== 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 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/ | - 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/ | ||
mango_mousse.1684216289.txt.gz · Last modified: 2023/05/16 01:51 by jforbes