Mango and rum Bavarian cream with macerated berries

Fairlady
50 servings
Rate this recipe
Fruit

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

ITALIAN MERINGUE
500.00 ml castor sugar
240.00 ml water
8.00 eggs — white
400.00 g mango — puree
mousse — mango
30.00 ml Sheridans gelatine — powder
400.00 g mango — puree
250.00 ml castor sugar
400.00 ml cream — fresh, for whipping
100.00 ml rum — Bacardi
Tap for ingredients
Tap for ingredients

Method:

MERINGUE: Bring castor sugar and water to boil. Boil to a thin syrup consistency (120 ºC on a sugar thermometer).
Whisk egg whites until soft peaks form. Pour syrup onto egg whites, between whisk and edge of bowl, beating constantly. Continue to beat on medium speed until cold.
Add mango purée, still beating, and beat for 1 minute. To increase volume of egg mixture even more, beat for a further 2 minutes on medium speed.
MANGO MOUSSE: Soak gelatine powder in a little cold water. Heat mango purée and castor sugar until sugar just melts (40 ºC on a sugar thermometer). Whisk in gelatine and rum. Set aside.
Whip cream until soft peaks form and fold into mango mixture, then fold into Italian meringue.
Line 6 deep, 825 ml moulds and divide mousse between them. Smooth tops.
Refrigerate for at least 4 hours to set, then place in freezer for few hours before serving.
Serve with macerated berries and choux puff fans, dredged in icing sugar.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.