La Cuisine

sweettoothgirl:

Mango Pudding (Mango Mousse with Sweetened Condensed Milk Chantilly)
Recipe: Serves 4
Ingredients:
150 g evaporated milk, chilled
Condensed milk chantilly (recipe follows)
Mango Puree:
500 g mango flesh from 4 mangoes, diced
80 ml water
Italian Meringue:
55 ml water
110 g sugar
2 egg whites
Sweetened Condensed Milk Chantilly:
250 ml thickened cream
2 tbsp sweetened condensed milk
Method:
To make mango puree: Boil the diced mango and water with high heat for 10 minutes until the mixture thickened and resemble jam like texture.
Use a blender to puree it until smooth. Push it through a fine sieve to get rid of the fibre. Set aside to cool.
To make italian meringue: Add water and sugar in a saucepan, gently heat and stir until sugar is dissolved. Turn up the heat and continue boiling until it reaches hard ball stage (128C).
Beat egg white with electric mixer until foamy. Set the electric mixer on slow setting, pour in the boiling sugar syrup in a slow and steady stream. Continue the beating until the mixture reaches room temperature. It will look shiny and smooth.
To make sweetened condensed milk chantilly: Beat cream and condensed milk together with an electric mixer until soft peaks form.
To make mango mousse: Whip the chilled evaporated milk until foamy. Mix 100 g of Italian meringue with mango puree. Fold in whipped evaporated milk.
Divide the mousse in 4 dessert glasses. Chill in the fridge until set.
Serve with sweetened condensed milk chantilly.

Mango Pudding (Mango Mousse with Sweetened Condensed Milk Chantilly)

Recipe: Serves 4

Ingredients:

150 g evaporated milk, chilled

Condensed milk chantilly (recipe follows)

Mango Puree:

500 g mango flesh from 4 mangoes, diced

80 ml water

Italian Meringue:

55 ml water

110 g sugar

2 egg whites

Sweetened Condensed Milk Chantilly:

250 ml thickened cream

2 tbsp sweetened condensed milk

Method:

To make mango puree: Boil the diced mango and water with high heat for 10 minutes until the mixture thickened and resemble jam like texture.

Use a blender to puree it until smooth. Push it through a fine sieve to get rid of the fibre. Set aside to cool.

To make italian meringue: Add water and sugar in a saucepan, gently heat and stir until sugar is dissolved. Turn up the heat and continue boiling until it reaches hard ball stage (128C).

Beat egg white with electric mixer until foamy. Set the electric mixer on slow setting, pour in the boiling sugar syrup in a slow and steady stream. Continue the beating until the mixture reaches room temperature. It will look shiny and smooth.

To make sweetened condensed milk chantilly: Beat cream and condensed milk together with an electric mixer until soft peaks form.

To make mango mousse: Whip the chilled evaporated milk until foamy. Mix 100 g of Italian meringue with mango puree. Fold in whipped evaporated milk.

Divide the mousse in 4 dessert glasses. Chill in the fridge until set.

Serve with sweetened condensed milk chantilly.