Mango Ginger Mousse
by Tarla Dalal

A refreshing finale to this unusual gastronomic experience! Candied ginger is fresh ginger that's cooked in sugar syrup and crystallized. It is easily available at most grocery stores.

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Mango Ginger Mousse recipe - How to make Mango Ginger Mousse

2 eggs
3 tbsp sugar
1/2 tsp gelatine
1 cup mango puree
1/2 tsp finely chopped crystallized ginger
1/2 cup fresh cream

Method

Soak the gelatine in 2-3 tablespoon of warm water for 10 minutes.
Mix the egg yolks, sugar and gelatine with another 2-3 tablespoon of water in a bowl and place it over a double boiler and whisk continuously to make a thick custard.
When the mixture coats the back of a spoon it is ready and can be taken off the double boiler.
Cool slightly and fold in the mango purée and the candied ginger.
Whisk the egg whites in a clean dry bowl till soft peaks form and keep aside.
Whip the cream and fold into the mango mixture.
Gently add the whisked egg whites and fold it in carefully.
Pipe it into a tart or a chocolate shell using a large 5 star nozzle.
Serve chilled.

Nutrient values (Abbrv) per serving

Energy	191 cal
Protein	4.1 g
Carbohydrates	18.6 g
Fiber	0.2 g
Fat	11.3 g
Cholesterol	0 mg
Sodium	17.8 mg

Click here to view calories for Mango Ginger Mousse

on 21 Mar 21 10:57 PM

Step 2 is confusing--is it saying mix the eggs sugar and gelatine mixture with an ADDITIONAL 2-3 Tbsp of water? Ot is it the water you already added to the gelatine? At the end of step 2 should my total water be 2-3 tbsp or 4-6?

Tarla Dalal