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Mango, coconut & passion fruit mousse verrines - Domestic Gothess
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Mango, Coconut & Passion Fruit Mousse Verrines

Serves 4-6, depending on the size of your containers (I made 6)
Author Domestic Gothess

Ingredients

Coconut Bavarois

  • 2 sheets leaf gelatin
  • 120 ml (½ cup) coconut milk
  • 2 egg yolks
  • 50 g (¼ cup) caster sugar
  • 120 ml (½ cup) whipping cream

Mango Mousse

  • 2 sheets leaf gelatin
  • 1 large mango
  • 50 g (¼ cup) caster sugar
  • 120 ml (½ cup) whipping cream

Passion Fruit Gelée

  • 1 sheet leaf gelatin
  • 6 passion fruit
  • 30 g (2 + ½ tbsp) caster sugar

Instructions

Coconut Bavarois

  • Place the gelatin leaves in a bowl of cold water, make sure that they are fully submerged.
  • Heat the coconut milk in a small pan until just coming up to the boil. Meanwhile, whisk together the egg yolks and sugar in a heatproof bowl until pale. Gradually pour the hot coconut milk a little at a time into the egg yolks, whisking constantly.
  • Return the mixture to the pan and place over a low heat. Stir constantly until it has thickened enough to coat the back of a spoon, do not let it boil. Remove from the heat, squeeze the excess water out of the gelatin leaves and add them to the coconut custard. Stir until they have dissolved then transfer the custard to a bowl, cover, and refrigerate until it has cooled but not set.
  • Whip the cream until soft peaks form then fold in the cooled custard. Divide the mixture between your glasses (or jam jars), cover, and place in the fridge for a couple of hours until set.

Mango Mousse

  • Once the coconut bavarois has set, place the gelatin in a bowl of cold water as above. Peel and de-stone the mango and place the flesh in a food processor. Blitz until it forms a puree; pass the puree through a fine mesh sieve into a bowl, spend a good few minutes scraping it through to get as much puree as possible, there should only be a spoonful or so left that wont go through the sieve.
  • Weigh your puree, there should be about 150 grams (5 + ⅓ oz). Place the puree in a small saucepan with the sugar, heat until the sugar has dissolved and the puree is hot. Remove from the heat, squeeze out the gelatin and stir it into the puree until it has dissolved. Place the puree in the fridge until it has cooled but not set.
  • Whip the cream until soft peaks form then fold in the cooled puree, divide the mousse between the glasses on top of the coconut layer. Return to the fridge for a couple of hours until set.

Passion Fruit Gelée

  • Once the mango mousse has set, place the sheet of gelatin in a bowl of cold water. Halve the passion fruit and place the flesh in a fine mesh sieve set over a bowl or jug. Press the flesh through the sieve, take your time scraping it through to extract as much juice as possible; discard the seeds.
  • Measure how much juice you have and add enough water to bring it up to 120ml (½ cup). Place the juice in a small pan with the sugar and heat until the sugar has dissolved and the juice is hot (not boiling). Squeeze out the gelatin, add it to the pan and stir until dissolved.
  • Refrigerate the juice until it has cooled but not set, then divide it between the glasses on top of the mango mousse. Return the glasses to the fridge for a couple more hours until set.
  • The verrines can be prepared up to a couple of days in advance. Keep refrigerated.

Notes

1. You will need 6 small glasses or jam jars, or you can make 4 larger ones.