Mousses & Custards

Featured Recipe

Exotic Fruit Mousse

Source: Alessandro Stoppa
    • 1 lb. The Perfect Purée Mango Puree,  thawed
    • 3 oz. The Perfect Purée Passion Fruit Concentrate,  thawed
    • 3 oz. The Perfect Purée Coconut Puree,  thawed
    • 4 oz. The Perfect Purée Banana Puree,  thawed
    • 7 egg yolks
    • 3 oz. sugar
    • 10 g gelatin "gold"
    • 7 oz. Italian Meringue
    • 15 oz. whipped heavy cream

Method:
1. In a pan, combine the Mango, Passion Fruit, Coconut and Banana.
2. Bring to boil.
3. Add egg yolks and sugar.
4. Combine like a creme anglaise.
5. Add the softened gelatin and let mixture cool to room temperature.
6. Add the meringue and lightly add the whipped cream.
7. Refrigerate at least 3 hours before serving.
8. Serve the exotic mousse with raspberry or kiwi sorbet.

  • White Peach
  • Banana
  • Black Currant
  • Passion Fruit
  • Blueberry
  • Orange
  • Papaya
  • Blackberry
  • Pink Guava
  • Pomegranate
  • Lemon Zest
  • Meyer Lemon
  • Pear
  • Kiwi
  • Apricot
  • Key Lime
  • Tamarind
  • Mango
  • Prickly Pear
  • Strawberry
  • Green Apple
  • Coconut
  • Red Raspberry
  • Lychee
  • Blood Orange
  • Cherry
  • Roasted Red Pepper