Thursday, 30 July 2015

Mango Mousse with Meringue

Easy, yummy and soft. Mango in season, summer season. I made mango mousse with meringue. Yummy when you eat cold.

Ingredients :
  • 300 gr mango (1 mango), peeled and diced.
  • 2 cup fresh milk.
  • 3 yolks.
  • 2 tbsp butter, room temperature.
  • 1 cup castor sugar ( you can add or reduce).
  • 1 tsp corn starch / potato starch (I added potato starch).
Ingredients of Meringue :
  • 3 egg whites.
  • 1/4 tsp cream of tartar.
  • 100 gr icing sugar.
  • 75 gr almond flour.
Garnish :
  • Caramel sugar.
Instruction to prepare Mango Mousse :
  1. Pulse mangga and 1/2 cup fresh milk with blender, set a side.
  2. Mix fresh milk and yolk. Stir until combine evenly on the medium flame. Boil until milk is warm.
  3. Pour into mixing bowl and whisk until combine evenly and much foamy. Add butter and mix until combine evenly with low speed.
  4. Pour mango and stir until combine evenly.
  5. With another mixing bowl, whisk white egg and icing sugar until soft peak, add almond flour and mix until combine evenly.
  6. Pour half of meringue into mango batter and stir until combine evenly with spatula (plastic spoon). And other half for decorate over the mousse.
  7. Heat oven 160°C, pour mousse into aluminium cup or heat resistant bowl. Baked with au bain marie system until well done or set. If you touch surface of meringue is not sticky, it means well done.
  8. Put the reminder of meringue into piping bag and spread around on the mousse. Bake with up heat and 150°C - 160°C unti brownish.
  9. Let cool in room temperature and store in freezer. Yummy served cool.

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