Name: Mango basil mousse with passion fruit
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: British
Ingredients: 25g caster sugar; 2large mangoes peeled, stoned, then cut into 2cm cubes; handful basil leaves chopped, plus small sprigs, to serve; 1quantity meringue; 1portion pâté à bombe thawed if frozen; 142ml pot double cream; 2-3 ripe/wrinkled passion fruit; crème fraîche to serve

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Mango basil mousse with passion fruit

Mango basil mousse with passion fruit

Gordon Ramsay

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Serves 6

A challenge

Prep: 30 mins

No cook (if pâté à bombe prepared)

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Gordon Ramsey adds a touch of the exotic with tropical fruits in this great mousse recipe

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

25g caster sugar
2large mangoes

peeled, stoned, then cut into 2cm cubes
handful basil leaves

chopped, plus small sprigs, to serve
1quantity meringue
1portion pâté à bombe

thawed if frozen
142ml pot double cream
2-3 ripe/wrinkled passion fruit
crème fraîche

to serve

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Nutrition: per serving

kcal291
fat15g
saturates8g
carbs37g
sugars19g
fibre3g
protein4g
salt0.11g

low

Method

step 1

Heat the caster sugar in a pre-heated, non-stick frying pan until it starts to dissolve, then toss in the mangoes and cook for 5 mins, stirring once or twice until caramelised. Tip onto a plate and cool.
step 2

Fold the chopped basil and mango into the meringue along with the pâté à bombe. Whip the cream until forming soft peaks and fold in also. Spoon the mixture into a glass serving-bowl. To serve, halve and scoop out the passion-fruit pulp on top. Spoon one or more scoops of crème fraîche on top and decorate with basil sprigs.

Recipe from Good Food magazine, August 2005

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