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lucylox

Mango and Passionfruit Mousse

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan, can be gluten-free
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Prep Time 30 minutes
Servings: 6
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 30 g kuzu
  • 50 g cold water
  • 275 g mango coulis or puree
  • 250 ml dairy-free whipping cream I like Oatly
  • 3-5 tbsp of icing sugar to taste
  • 2 passion fruits

Equipment

  • 6 ramekins or small bowls

Method
 

  1. Place the kuzu and cold water in a sauce pan and stir until dissolved
  2. Pour in the coulis/puree and bring to a boil, stirring all the time. Keep the mixture bubbling away and whisk for two minutes until you have a smooth and elastic mixture. Transfer to a baking sheet, cover with clingfilm to stop it getting a skin and leave to fully cool.
  3. Meanwhile whisk the cream until soft peaks, add the icing sugar and whisk in.
  4. Whisk the coulis mixture to slacken it and then whisk into the cream until it is fully incorporated. Taste and add more up to 20g extra unthickened coulis and /or some extra icing sugar according to taste
  5. Scoop out the passionfruit and divide between the ramekins
  6. Spoon or pipe the mousse on top and level off
  7. Place in the fridge for at least an hour to firm up.