Mango basil mousse with passion fruit

Mango basil mousse with passion fruit

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Cooking time

Prep: 30 mins No cook (if pâté à bombe prepared)

Skill level

For the keen cook

Servings

Serves 6

Gordon Ramsey adds a touch of the exotic with tropical fruits in this great mousse recipe

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
291
protein
4g
carbs
37g
fat
15g
saturates
8g
fibre
3g
sugar
19g
salt
0.11g

Ingredients

  • 25g caster sugar
  • 2 large mangoes, peeled, stoned, then cut into 2cm cubes
  • handful basil leaves, chopped, plus small sprigs, to serve
  • 1 quantity meringue
  • 1 portion pâté à bombe, thawed if frozen
  • 142ml pot double cream
  • 2-3 ripe/wrinkled passion fruit
  • crème fraîche, to serve

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Method

  1. 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. 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 from Good Food magazine, August 2005

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Comments

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lizmacau88's picture

Diomalco -- many thanks for posting that link. I too have never heard of Pate a bombe.

Obviously, we can use all those left over egg whites to make the meringues.

patch2's picture

Sounds very interesting, but excuse my ignorance: What is pate a bombe?

conroynicola's picture

Can you buy páté a bombe (for example in Waitrose frozen section)? thx

shaunhopes's picture

excellent flavours.easy and classy

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