Ingredients for - Mango basil mousse with passion fruit
2.
2large mangoes , peeled, stoned, then cut into 2cm cubes
3.
handful basil leaves , chopped, plus small sprigs, to serve
4.
1quantity meringue
5.
1portion pâté à bombe , thawed if frozen
6.
142ml pot double cream
7.
2-3 ripe/wrinkled passion fruit
8.
crème fraîche , to serve
How to cook deliciously - Mango basil mousse with passion fruit
1 . Stage
Heat the caster sugar in a pre-heated, non-stick frying pan until it starts to dissolve, then toss in the mangoes and cook for 5 mins, stirring once or twice until caramelised. Tip onto a plate and cool.
2 . Stage
Fold the chopped basil and mango into the meringue along with the pâté à bombe. Whip the cream until forming soft peaks and fold in also. Spoon the mixture into a glass serving-bowl. To serve, halve and scoop out the passion-fruit pulp on top. Spoon one or more scoops of crème fraîche on top and decorate with basil sprigs.
Recipe information
Cooking:
30 min.
Servings per container:
6
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