This is an exotic summery dessert. The colours, textures and fresh flavours combine wonderfully, resulting in a dessert that your customers will appreciate. All can be prepared in advance prior to service to make life a whole lot easier on a busy night. INGREDIENTS Preparation time: 1 hour Freezing time: 1-2 hours Serves 16 Mousse: 315ml whipping cream 4 egg yolks (pasteurized) 75g caster sugar 4tbsp water 750g mango puree 14g powdered gelatine, dissolved in water 45g icing sugar 225g Philadelphia Light Sorbet: stock syrup, to taste (250g sugar and 250ml water) 1kg strawberry puree
INSTRUCTIONS 1. To make the mousse, whip the cream until it forms soft peaks. Set to one side. Whisk the egg yolks until pale. Put the caster sugar into a pan and add the water. Boil until 121°C. Once the sugar reaches the required temperature pour onto the whisked yolks. Whisk until cool. 2. Warm a small amount of the mango puree and dissolve the soaked gelatine in the puree. Return to remaining puree and mix. When cool add into the egg yolk mixture and continue whisking. Meanwhile beat the icing sugar into the Philadelphia Light until smooth. Whisk the smooth Philadelphia mixture into the mango mixture. Fold through the whipped cream. Fill into mousse rings lined with clingfilm. Refrigerate until set. 3. To make the sorbet, add stock syrup to the puree to taste. You just need to sweeten the puree slightly with the syrup. Churn according to ice cream machine instructions. Serving suggestion: mango capriccio discs and a sesame snap rectangle. Nutritional information per serving: Energy 985kJ/235.1kcal, Protein 3.7g, Carbohydrate 31.1g, Fat 11.1g, Equiv as Salt 0.2g Recipe from Philadelphia