Light Mango and Passion Fruit Mousse

📝 Ingredients

• 2 very ripe mangoes (about 400 g flesh)
• 4 passion fruit (3 for the mousse, 1 for decorating)
• 5 gelatine leaves (10 g)
• 400 g 0% fromage frais
• 3 egg whites
• 50 g caster sugar (30 for the purée, 20 for the egg whites)
• 1 lime (the juice for the purée, the zest for decorating)
• 80 g butter biscuits (about 10 biscuits)
• 20 g unsalted butter
• 1 pinch of salt

🍴 Utensils

• Stick blender
• Electric hand mixer
• 2 mixing bowls
• Small saucepan
• Flexible spatula
• 6 dessert glasses

📖 Steps

1. Soak the gelatine leaves in a large bowl of cold water and leave to soften for 10 min. Meanwhile, crush the butter biscuits into fine crumbs in a sealed freezer bag, using a rolling pin or a glass.
2. Melt the butter in the microwave for 30 seconds and mix it into the crumbs. Divide this mixture between the bottoms of the 6 glasses and press down with the back of a spoon to form an even base, then set aside in the fridge.
3. Grate the lime zest and set it aside in a ramekin covered with cling film, then squeeze the juice. Peel the mangoes, cut the flesh away from the stone and blend it with the lime juice and 30 g of sugar until you have a very smooth purée.
4. Halve 3 passion fruit and scoop their pulp into the purée with a spoon. Warm 4 tbsp of this mixture in the small saucepan over a low heat, without letting it boil, then take it off the heat and dissolve the gelatine in it, having first squeezed it out well in your hands.
5. Pour this warm mixture in a thin stream into the rest of the purée while whisking, then stir in the fromage frais until you have a smooth cream. Leave at room temperature for the next steps: in the cold, the gelatine would start to set too early.
6. Whisk the egg whites with the pinch of salt using an electric mixer. When they are foamy and white, gradually sprinkle in 20 g of sugar and whisk for another 2 min, until the whites are firm and glossy and form a peak on the beaters.
7. Fold the egg whites into the mango cream in three additions with a rubber spatula, lifting the mixture from the bottom upwards while turning the bowl. Don't whisk, or the mousse will collapse: it should stay airy, with no white streaks.
8. Divide the mousse between the glasses, on top of the biscuit base. Cover with cling film and leave to set in the fridge for at least 4 h, ideally overnight, until the mousse stays firm when you tilt the glass.
9. Just before serving, spoon a little pulp from the last passion fruit onto each glass and sprinkle with the reserved lime zest. Serve well chilled, with a spoon, digging right down to the biscuit.