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Le Chaudron recipe
Mousse fruits exotiques agar
Mango passion fruit mousse
⏱ 130 minServes 4Easy120 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1mango
150 g (5 oz)passion fruitpulp
2egg whites
30 g (1 oz)sugar
2 gagar powder
1 tsplime juice
- 1 mango
- 150 g (5 oz) passion fruit pulp
- 2 egg whites
- 30 g (1 oz) sugar
- 2 g agar powder
- 1 tsp lime juice
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the mango, cut the flesh off the pit and blend with the passion fruit pulp.
- Strain through a fine sieve to remove the passion fruit seeds.
- Pour into a medium saucepan and add the sugar, agar and lime juice.
- Whisk while cold to dissolve the agar (never add it to hot liquid, or it clumps).
- Bring to a simmer over medium heat, then cook gently for 2 minutes, whisking, to activate the agar.
- Let cool off the heat for 5 minutes, but don't let it reach room temperature (agar sets quickly).
- Meanwhile, whip the egg whites to stiff peaks with a pinch of salt.
- Gently fold the whites into the warm purée. Pour into 4 glasses and refrigerate for 2 hours.
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