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Mango basil mousse with passion fruit

Mango basil mousse with passion fruit

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  • Preparation and cooking time
    • Prep:
    • No cook (if pâté à bombe prepared)
  • A challenge
  • Serves 6

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal291
fat15g
saturates8g
carbs37g
sugars19g
fibre3g
protein4g
low insalt0.11g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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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A star rating of 5 out of 5.1 rating
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