Mango Ginger Mousse
by Tarla Dalal
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Added to 120 cookbooks
This recipe has been viewed 33465 times
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.
- 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
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