| • |
1 lb. The Perfect Purée Mango Puree, thawed |
| • |
3 oz. The Perfect Purée Passion Fruit Concentrate, thawed |
| • |
3 oz. The Perfect Purée Coconut Puree, thawed |
| • |
4 oz. The Perfect Purée Banana Puree, thawed |
| • |
7 egg yolks |
| • |
3 oz. sugar |
| • |
10 g gelatin “gold” |
| • |
7 oz. Italian Meringue |
| • |
15 oz. whipped heavy cream |
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|
| Method: |
| 1. |
In a pan, combine the Mango Puree, Passion Fruit Concentrate, Coconut Puree and Banana Puree. |
| 2. |
Bring to boil. |
| 3. |
Add egg yolks and sugar. |
| 4. |
Combine like a crème anglaise. |
| 5. |
Add the softened gelatin and let mixture cool to room temperature. |
| 6. |
Add the meringue and lightly add the whipped cream. |
| 7. |
Refrigerate at least 3 hours before serving. |
| 8. |
Serve the exotic mousse with raspberry or kiwi sorbet. |
