Hainan Mango Mousse

China

Epcot Food & Wine Festival 2003

14 oz. mango (canned with syrup)

1 T. ginger, peeled and chopped

1 C. heavy cream

4 t. powdered gelatin

2 t. hot water

2 egg whites

1 1/2 T. light brown sugar

lime zest for garnish

Drain the mangos, reserving the syrup. Blend the mango and ginger in a food

processor for 30 seconds, or until smooth.

Measure the puree and make up to 1 1/4 C. with the reserved mango syrup.

In a separate bowl, whip the creamuntil it forms soft peaks. Fold the mango

mixture into the cream until well combined. Dissolved the gelatin in the hot

water and leave to cool slightly. Pour the gelatin into the mango ixture in a

steady stream, stirring. Leave to cool in the refrigerator for 30 minutes, until

almost set.

Beat the egg whites in a clean bowl until they form soft peaks, then beat in

the sugar. Gently fold the egg whites into the mango mixture with a metal

spoon.

Spoon the mousse into individual serving dishes, decorate with lime zest.