FROZEN PASSIONFRUIT–MANGO MOUSSE

Name: Frozen Passionfruit–Mango Mousse
Yield: Recipe batch
Ingredients: 150 g Passion fruit juice; 100 g Strained mango purée; 50 g VEGG WHITE; 60 g Sugar; 20 g Lime juice; 1 leaf Gelatine

Passion fruit and mango in a light frozen mousse.

TechniqueFrozen mousse

MakesRecipe batch

From the Culinary Guide · Samuel Widmer · page 5.

INGREDIENTS

Passion fruit juice150 g
Strained mango purée100 g
VEGG WHITE50 g
Sugar60 g
Lime juice20 g
Gelatine1 leaf

The VEGG WHITE touchThis booklet recipe contains gelatine and is not vegan.

MAKE IT HAPPEN

Soak the gelatine in ice-cold water.
Heat the passion fruit juice to about 50°C and dissolve the gelatine in it.
Combine with all remaining ingredients and blend briefly.
Transfer to an iSi siphon and charge with two cartridges.
Dispense into a pre-frozen container and freeze.
Scoop and serve immediately.

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