Tropical Mango mousse

Ingredients & Process

Ingredient	Baker's %
Fresh Mango
Mango Puree

Make Form & Baking

1
Put Mango Puree, Passion Fruit Puree and Sugar in a pan, bring it to boil. Stir frequently.
2
Soak Fish Gelatine Powder in water
3
Once Boiled, add soaked Gelatine, stir and make sure fully melted.
4
Pour boiled mixture into a bowl, place on top of a bowl of ice water, cool until 40°C.
5
Whip ACE 200 until soft peak.
6
Fold in whipping cream (ACE 200) into mixture.
7
Cut Fresh Mango into half, dice mango and place in a bowl.
8
Add Mango Puree, stir. Place in fridge to chill.
9
Assemble
10
Place suitable amount of Filling in a glass dessert cup. Pipe mousse in, add a layer of filling and pipe more mousse on top.
11
Use a spoon to make the top flat. Put in freezer to chill for 30min (2hrs for chiller).
12
Place decorative whipping cream (ACE 200), decorative chocolate and mint leaves on top.