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September
24
2006

PASSIONFRUIT MOUSSE WITH MANGO COULIS

[SUMMERTIME P104] 

3 TEASPOONS GELATINE

2 TABLESPOONS WATER

¾ CUP PASSIONFRUIT PULP [about 6 large passionfruit]

½ CUP THICKENED CREAM

¼ CUP CASTOR SUGAR

2 TABLESPOONS LEMON JUICE

MANGO COULIS

1 MANGO [chopped]

¼ CUP SUGAR

¼ CUP WATER

1 TABLESPOON LEMON JUICE

SPRINKLE GELATINE OVER WATER & MICROWAVE ON HIGH FOR ABOUT 20 SECONDS. COOL. COMBINE PASSIONFRUIT, CREAM, SUGAR & LEMON JUICE IN BOWL. ADD GELATINE TO PASSIONFRUIT MIXTURE. LIGHTLY OIL 6 EGG RINGS, PLACE ON SERVING PLATES, POUR PASSIONFRUIT MIXTURE INTO EGG RINGS; REFRIGERATE SEVERAL HOURS. REMOVE RINGS, SERVE WITH COULIS & FRESH FRUIT.

MANGO COULIS

COMBINE MANGO IN PAN WITH SUGAR & WATER, BRING TO THE BOIL, REDUCE HEAT, SIMMER UNCOVERED 2 MINUTES; COOL. PROCESS UNTIL SMOOTH, ADD LEMON JUICE.

Damian Desserts , trackback 45 views

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