Mango and rum Bavarian cream with macerated berries


Ingredients 11
Servings 50
Time

Ingredients

  • ITALIAN MERINGUE
  • 500
    ml
    castor sugar
  • 240
    ml
    water
  • 8
    egg whites
  • 400
    g
    mango purée
  • MANGO MOUSSE
  • 30
    ml
    gelatine powder
  • 400
    g
    mango purée
  • 250
    ml
    castor sugar
  • 400
    ml
    whipping cream
  • 100
    ml
    Bacardi or other white rum (use more if desired)
 

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.
 

Read more on: fruit
 

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