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Archive for July 26th, 2010

The simplest recipes are often the best – I think I may have written this line before …  This dessert is a quickly made citrus flavoured cream, to which fruit pulp can be added, which is then served with or without additional fruit.  It would certainly be worth substituting lemon or orange (possibly tangerine too) for the lime and then partner the mousse with other fruits.  I intend to experiment with this idea and add variations on this page as they arise.  I have already combined lemon and strawberry in another recipe and know that to be a delicious combination.

This first recipe is a variation on the original, Mango Lime Mousse by chef Nick Nairn found on the BBC Food website.  The earthiness of the mango certainly complements the lime beautifully.  Although called Mango Lime Mousse, it was actually a lime mousse served with mango.  When I made it my mango was very soft and I ended up with pulp rather than recognisable pieces.  I decided to combine the fruit with the lime mousse and then to cut up another mango, which was firmer, to serve alongside.  The original recipe called for half a mango: I ended up using two, so the whole mango and lime balance of this recipe has been altered from the original.  This recipe uses half a tub of cream and generously served three people.  For four people it would be necessary to use the whole tub of cream and the proportions of the other ingredients either increased or kept the same, depending on personal preference.  For six people I would add another mango, half as purée and half as cubes or slices. I see no reason why a fruit and cream mixture could not be churned in an ice cream machine (or for those without a machine, semi frozen and then well stirred once or twice to break up the crystals before the final freeze).

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Mango & Lime Mousse
(Serves 3)

For the citrus mousse:
150ml/5¼fl oz double cream
2 tbsp caster sugar
1 lime, zest and juice only 

For a mango & citrus mousse add:
1 mango, pulped or puréed 

To finish the dish:
1 mango, peeled and either cubed or sliced
honey, to drizzle
sprig of mint, to garnish 

1.  Whisk the cream and sugar together in a bowl until thickened. 

2.  Zest and squeeze the lime.  Fold into the cream mixture until well combined. 

3.  Pulp or purée the softest mango (this is a good way to use an over ripe fruit) and whisk into the lime cream.  Place cream mixture in the refrigerator until it is to be served. 

4.  Arrange some cubes or slices of mango in each serving plate or dish. 

5.  Spoon the lime mixture on top, drizzle with honey and decorate with a sprig of mint.

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