This delightful layered mousse recipe from Dominic Chapman is perfect for a balmy summers day. The mango and passion fruit flavours bring forth a delicious exotic taste that pairs well with the lemon and white wine jelly.
Whisk the condensed milk with the sugar and egg yolks to form a sabayon. In another pan bring the milk to a boil before mixing into the sabayon. Stir the soaked gelatine into the warm milk mixture until it dissolves
Mix the mango and passion fruit purée together, and then mix into the milk mix. In a separate bowl, whisk the double cream to a medium peak and also fold into the mixture. Pour into the serving glasses and allow to set in the fridge to form your first layer
For the blancmange, whisk the condensed milk and sugar together in a bowl. Bring the milk and cream to a boil in a pan and then pour in the condensed milk and sugar. Stir the soaked gelatine into the warm milk mixture, stirring until dissolved. Pass through a sieve and allow to cool but not set
40ml of condensed milk
10g of sugar
200ml of milk
100ml of double cream
3g of bronze gelatine leaves
4
If the mango and passion fruit mousse has set, pour the blancmange over the top, creating a second layer. Allow to set in the fridge
5
For the passion fruit sauce, heat all the ingredients together in a pan. After 5 minutes, stir in the soaked gelatine until fully dissolved. Pour over the set mousse to create a third layer. Leave in the fridge to set
For the black pepper tuile, gently melt the isomalt in a thick bottomed saucepan until clear. Remove from the heat and add the black pepper. Pour onto greaseproof paper and cover with another sheet of greaseproof on top
