Mango Mousse topped with cream and Nectarine slices
- 3 teaspoons gelatin
- 80 ml very hot water
- 1 large ripe mango
- 50 g caster sugar
- 1 teaspoon finely grated lemon
- 150 ml cream
- 2 egg whites
Sprinkle gelatine over hot water in a small bowl.
Stir to dissolve.
Cool for 10 minutes.
Slice the flesh away from the large flat stone.
Reserve a few thin slices for decoration or use other fruit eg nectarines for contrast
Puree the remaining mango in a blender or food processor with the castor sugar& lemon rind.
Whisk cream until it is thick
Pour in the mango mixture& fold through until evenly blended.
Pour in the cooled gelatine.
Whisk egg whites until stiff.
Fold gently through the mango mixture until completely combined.
Transfer to serving glasses.
Leave to set in the fridge for 1-2 hours.