Mango Banana Lime Mousse With or Without Cream

Ingredients

• 80 gram egg yolks around 5 eggs
• 80 gram egg whites around 4 eggs
• 40 gram white chocolate
• 80 gram banana ( 1 medium sized banana)
• 240 gram mango (1 medium sized ripe mango)
• 3 grams salt
• 1. vanilla bean contents or vanilla paste (5 grams)
• 4 gram gelatine
• 60 Ml glucose sirop (80 grams sugar and 50 Ml water reduce to 60 ML and use at max 121 to 50 degrees celcius for the italian merenque)
• 30 gram Lime Juice
• Optional: 100 ML lightly whipped cream

1Soak the gelatine in cold water for around 10 minutes

2Puree the banana and mango, mix with the lime juice

3Melt the chocolate with the salt. Once at less than 50 degrees mix in the egg yolks untill well integrated once cooler than 35 degrees Celcius add the gelatine without the water

4Whip the egg whites. Wait till a little foamy and slow integrate the glucose sirop at max 121 degrees celcius. Pour inside along the side ofthe to let it cool as much as possible without cooking the egg whites. Mix untill you have fluffy peak that are a little stringy.

5Mix the puree with the egg yolks. Add vanilla and mix well.

5Gently integrate the merenque to the puree mixture. Be gentle do not remove the air. Fill in the containers cover with plastic and let the mousse set for at least 5 hours in the refrigirator.

Serve with some coconut flakes, Whipped cream and roasted almond flakes and little mango cubes. Rhum spheres would rock this and chocolate sand and green sponge moss cake.