A few years ago now, I had the pleasure of meeting up with the famous Colombian chef, Arturo Boada, who was over from Texas as the invited chef for the Royal Garden (Marriott), to prepare some new recipes for the chefs there.
This is his recipe for Mango Mousse. This item is served at his restaurant in downtown Houston called “Solero”. Here is Arturo’s Mango Mousse but you can substitute other fruits if mango is not to your taste, but use puree.
|Unflavored gelatin||1 ½ envelopes|
|Whipping cream (chilled)||1 cup|
|Mango puree||1 cup|
|Water (cold)||¼ cup|
|Fresh fruit or berries as garnish|
In a large bowl, dissolve the gelatin in water.
In a separate bowl, beat the cream adding sugar gradually until stiff. (Arturo recommends that the bowl and beaters be thoroughly chilled as well as the cream.)
Now fold in the mango puree and the dissolved gelatin with the cream and pour into individual molds. (Arturo lightly sprays the molds with non-stick vegetable oil spray.)
Refrigerate for at least 2 hours. When fully set upend the molds just before serving and present on dessert plates with sliced fruit (even mango) accompaniment.