Mango Mousse with Raspberry Pearls

Mango Mousse with Raspberry Pearls

Posted by Kaloree1 | June 30, 2017 | Recipe
mango mousse_kaloree1

Mango Mousse with raspberry pearls is a delicious, delicate dessert. Mangoes are always counted on the top of the list of fruits. Mango mousse is the perfect dessert to be served to your friends and guests.

Cooking Time: 30 – 40 minutes

Servings: 4

Ingredients:

For Mousse –

2 cup Mango pulp

1/2 tsp lemon juice

1 Sachet of Kaloree1

2 1/2 tsp Agar-Agar (jelly)

1/4 cup water

3/4 cup whipping cream

For Raspberry Pearls –

2 cups fresh raspberries

1 Sachet of Kaloree1

1 tbsp lemon juice

1 1/4 tsp agar-agar powder

1/2 cup oil

Method:

Mousse –

Whip the whipping cream on low speed until it forms stiff peaks and set it aside. Make sure cream is cold.

Take a sauce pan, add the mango puree, sachet of Kaloree1 and lemon juice. Boil it on medium heat for about a minute, until the pellets of Kaloree1 get dissolved.

Dissolve agar-agar in 1/4 cup of water and add it to the mango pulp. Stir continuously and boil it. Turn off the heat, and whisk for few minutes, making sure there are no lumps left.

Pour the mango puree into a bowl and bring it to the room temperature. Fold the cream gently and refrigerate for about two hours before serving.

For Raspberry pearls –

Put 1/2 cup of oil in a small bowl and keep it in the freezer till it gets chilled.

In a sauce pan add raspberries, a sachet of Kaloree1, lemon juice and about a half cup of water. Place it on low medium heat till all the berries are soft.

Strain the berry mixture through a sieve to get the raspberry sauce. Add agar-agar to the raspberry sauce.

Add agar-agar to a half cup of water and bring it to boil over low medium heat for few minutes. Agar-agar does not stick to the bottom of the pan and there must be no lumps. Add Kaloree1 thereafter.

Fill in a squeezed bottle with juice and drop, one drop at a time into the cold oil. Little caviar orbs will form on contact with the cold oil.

Strain caviar using a fine mesh strainer and rinse well with water.

Lay on a paper towel-lined plate and pat dry.

Image Courtesy: manjulaskitchen

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