Hainan Mango Mousse
China

14 ounces Mangoes in Syrup (can)
2 pieces Preserved Ginger, chopped
1 cup Heavy Cream
20 grams Gelatin Powder (or 4 teaspoons)
2 tablespoons Hot Water
2 (two) Egg Whites
1 ½ tablespoons Light Brown Sugar
Lime Zest
Preserved ginger, for garnish

 

Method of Preparation:

Drain mangoes, reserve syrup. Blend mangoes with preserve 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

 

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