Mango Mousse

Makes 7 cup

3/4 cup {124 g}

Mango Puree

2 tsp {9.9 g}

Unflavored Gelatin

2 TBL {30 g}

Cold Water

4 ( 72 g )

Egg Yolks large

1/2 cup ( 100 g )

Granulated Sugar

4 ( 120 g )

Egg Whites large

1/2 cup ( 100 g )

Granulated Sugar

1/4 tsp {0.8 g}

Cream of Tartar

1 cup ( 237 ml {238 g}

Heavy Cream

Bloom the gelatin in the water and let sit for about 5 minutes.

Meanwhile in a small sauce pot combine the mango puree with the first measurement of sugar and the egg yolks.

Heat over medium heat while stirring constantly to avoid scorching.

Cook to 170F/76C on an instant read thermometor.

Remove from the heat, add the bloomed gelatin and stir to dissolve.

Set the mango puree mixture aside to cool slightly while you prepare the whipped cream and the meringue (both to medium peaks) Fold the meringue into the COOLED egg yolk / puree mixture and then fold the whipped cream

http://www.gretchensbakery.com/mango-mousse-recipe/

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