Mango and Lychee Mousse in A Tube

INGREDIENTS:

FOR LYCHEE MOUSSE

150 g lychee puree

80 g whipping cream

1/2 tsp gelatin, dissolved in water

 

FOR MANGO MOUSSE

1 egg yolk

40 g sugar

200 g mango puree

1 tsp gelatin

50 g whipping cream

 

FOR GARNISH

4 flesh of lychee, sliced

3 tbsp mango cubes

some mint leaves

 

METHOD:

TO MAKE LYCHEE MOUSSE

1. Combine lychee puree and dissolved gelatin.

2. Fold in whipped cream and fill into a piping bag.

 

TO MAKE MANGO MOUSSE

1. Whisk together egg yolk and sugar in a bain-marie until thick and creamy.

2. Add in mango puree and dissolved gelatin.

3. Fold in whipped cream, then fill a piping bag with the mixture.

 

TO ASSEMBLE

1. Use a baller to create mango balls.

2. Halve each mango ball to create mango hemispheres.

3. Pipe lychee mousse into shot glasses.

4. Top with sliced lychee and mango cubes.

5. Top with mango mousse.

6. Garnish with mango hemisphere and mint leaves.

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Advancing food science, culinary & agrotechnology | MY • SG

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