mango_mousse_2
Differences
This shows you the differences between two versions of the page.
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mango_mousse_2 [2023/08/04 18:01] jforbes created |
mango_mousse_2 [2024/05/17 14:28] (current) jforbes |
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| * 50 g egg whites | * 50 g egg whites | ||
| * 100 g caster sugar | * 100 g caster sugar | ||
| + | * 60 ml water | ||
| * 150 g mango puree | * 150 g mango puree | ||
| - | * 1 1/2 gelatine | + | * 1 1/2 gelatine |
| * 300 g double cream | * 300 g double cream | ||
| Line 13: | Line 14: | ||
| ===== Instructions ===== | ===== Instructions ===== | ||
| - | - With a little water heat the sugar to 116°C | + | - With a little water heat the sugar to 240°F |
| - Whisk the egg whites until fluffy and add the sugar and continue to whisk until cooled | - Whisk the egg whites until fluffy and add the sugar and continue to whisk until cooled | ||
| - | - Heat a little of the mango puree, then melt the gelatine | + | - Heat a little of the mango puree, then melt the gelatin |
| - Fold the mango into the meringue | - Fold the mango into the meringue | ||
| - | - Whisk the cream to soft peaks and fold the mango meringue into this pour into desired | + | - Whisk the cream to soft peaks and fold the mango meringue into this pour into desired |
| - | - | + | |
mango_mousse_2.1691186516.txt.gz · Last modified: 2023/08/04 18:01 by jforbes