Hainan Mango Mousse
ounces Mangoes in Syrup (can)
pieces Preserved Ginger, chopped
cup Heavy Cream
grams Gelatin Powder (or 4 teaspoons)
tablespoons Hot Water
½ tablespoons Light Brown Sugar
ginger, for garnish
mangoes, reserve syrup. Blend mangoes with preserved
ginger in a food processor for 30 seconds or until
smooth. Measure the mango puree and make up to
1 ¼ cups with the reserved mango syrup.
In a separate bowl, whip heavy cream until soft
peaks are formed. Fold in mango mixture into whipped
heavy cream until well combined. Dissolve gelatin
in hot water and leave to cool slightly. Beat
egg whites in a clean bowl until they form soft
peaks, then beat in sugar. Gently fold the egg
whites into the mango mixture with a metal spoon.
Spoon the mousse into individual serving dishes.
Garnish with lime zest and slices of preserved
ginger. Serve cold