Sweet milk mousse, mango and meringue with seeds
by
- Dessert
- Medium
- 4
- 3 hours 30 minutes
PT3H30M
This stunning mango dessert recipe from Daniele Usai marries the mellow flavour of caramelised milk mousse with sweet mango sauce and crispy meringues.
Ingredients
Method
1
To make the mango sauce, peel the mangoes and cut half of the flesh into 2mm cubes (they should be very uniform). Blend the remaining mango with the cane sugar to obtain a smooth cream, then gently stir through the cubes
- 1 mango , medium-sized and very ripe
- 20g of cane sugar, dark
2
Preheat the oven to 110°C/gas mark 1/4
3
To make the meringue, place 300g of the sugar with the water in a saucepan and heat until the mixture reaches to 121°C. When the thermometer reaches 118°C, start whisking 110g of the egg whites - you only want them to be lightly foamy. Drizzle the hot sugar down the side of the bowl into the egg whites and mix until you have a smooth and glossy Italian meringue
- 300g of sugar
- 100g of water
- 110g of egg white
4
Whisk 200g of egg whites with 80g of sugar until stiff to create a regular meringue. Gently mix and combine the two meringues, add the seeds and pour the mixture on a sheet of greaseproof paper. Bake in the oven for approximately 3 hours
- 200g of egg white
- 80g of sugar
- 100g of mixed seeds
5
For the sweet milk mousse, mix the milk, sugar and bicarbonate of soda in a small saucepan, place over a medium heat and allow to reduce from 2000g to 500g - the mixture will become dark brown
- 1.5l milk
- 500g of sugar
- 2g of bicarbonate of soda
6
Soak the 3 gelatine sheets in cold water and once soft, add them to the caramel. Allow to cool and when the temperature reaches 40°C, add the semi-whipped cream. Leave to stand in the fridge for 2 hours
- 3 gelatine leaves
- 500g of cream, semi-whipped
7
To serve, pour the mango sauce onto a plate, place a quenelle of mousse and finish the dish with some roughly broken meringue and fresh mint
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Sweet milk mousse, mango and meringue with seeds
