Scarlett WMango Mousse
February 6th 2008 15:37
Mango Mousse
Mango Mousse
About Mango Mousse
The sweet flavours of mango and honey balance the citrus tang of this fluffy mousse.
About Mousse
Mousse is a form of creamy dessert typically made from egg and cream, usually in combination with other flavours such as chocolate pr pureed fruit. The egg whites are beaten before being incorporated into the other ingredients to produce a light and fluffy yet extremely rich confection. It is then chilled to maintain its aeration.
Once only a speciality of Spanish and Belgian restaurants, chocolate mousse entered into American and English home cuisine in the 1960s. Mousse-like desserts in middle America commonly go under designations like “whip”.
Depending on how it is prepared, it can range from light and fluffy to creamy and thick.
Due to usage of raw eggs, eating mousse may lead to food poisoning, caused by salmonella bacteria. Note that in the UK eggs marked with the Lion Mark have come from hens vaccinated against salmonella, although they may not have been pasteurized; but catering establishments generally use pasteurized eggs. Most food service establishments in the U.S. use pasteurized eggs whenever raw eggs are called for, so food poisoning should not be a concern there except in home cooking.
INGREDIENTS
Serves 6
1 kg / 2 lb 4 oz fully ripe mangoes
100 ml / 3½ fl oz sweet white wine or water
1 tablespoon clear honey
½ lemon, grated zest and juice
1 large orange, juice
1 teaspoon orange flower water, optinal
2 egg whites
2 tablespoons caster sugar
1. Peel the mangoes; cut the flesh from the stones and purée it in a food processor or with a hand-held mixer.
2. Put the wine or water, honey, lemon zest and juice, orange juice and orange flower water, if using, in a saucepan and bring to the boil.
3. Boil hard until the liquid has reduced to about 3 tablespoons.
4. Allow the mixture to cool slightly, then stir it into the mango purée.
5. Whisk the egg whites until they form soft peaks, then gradually whisk in the sugar until they are shiny and stiff.
6. Fold the egg whites into the mango mixture.
7. Spoon into individual glasses or one large serving bowl.
8. Chill for 2 hours, or until set.
**From “Low Fat No Fat Cookbook” and “Wikipedia, the free encyclopedia” **
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