Frozen Mango Mousse
- 1 1/2 cups sugar
- Water, to cover
- 3/4 cup whites, from about 5 eggs
- 1 1/2 cups mango puree
- 2 tablespoons rum
- 1 1/2 teaspoons gelatin, sponged in 1 tablespoon cold water
- 2 cups cream, whipped to soft peaks
- 1/4 pineapple, peeled and cut into brunoise
- 1/2 ripe papaya, peeled and cut into brunoise
- Satin Chocolate Sauce, recipe follows
- Satin chocolate sauce:
- 2 ounces unsweetened chocolate
- 4 1/2 ounces semisweet chocolate
- 1/4 cup light corn syrup
- 1/3 cup hot water
In a saucepan, dissolve the sugar with the water and cook to soft ball stage 234 degrees F.
In another saucepan, bring the mango puree and rum to a boil. Then add the gelatin to melt it. Fold this puree into the meringue. Fold in the whipped cream and pipe into 3-inch ring molds and freeze overnight.
Warm outside of the metal rings with a torch* and pop them out onto dessert plates. Spoon fruit salad and Satin Chocolate Sauce over and serve.
Propane Gas Torch Warning: Propane gas torches are highly flammable and should be kept away from heat or flame, and should not be exposed to prolonged sunlight. Propane gas torches should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.Satin chocolate sauce:
Combine the 2 chocolates over simmering water in the top half of a double boiler. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny.
The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.
Recipe courtesy of Gale Gand