It’s been a long time since I’ve been in a headspace in which creativity or effort felt possible, so apologies for the huge break in posting recipes. However this pudding went down well as a light end to a simple supper with friends, and it is full of the promise of warmer days and bluer skies. I can’t claim it as my own, you have Good Housekeeping to thank for this one, with a couple of tweaks from me to make it even more simple and delicious.
200ml Double Cream
300g canned mango pulp or pureed fresh mango flesh
1 packet gelatine powder (12g)
4 large eggs and 2 large egg yolks
50g caster sugar
100g fresh mango
Put 100ml of the double cream into a bowl and lightly whip it until thick but not stiff, then zest over two limes and gently fold it through.
Juice the two limes into a heatproof bowl, add the gelatin powder, stir together and allow to sit for ten minutes.
Use an electric handmixer to whisk together the eggs, egg yolks and sugar in a large bowl, for approximately 5 minutes, until very thick and pale.
Gently fold the zesty lime cream and mango pulp or puree in to the egg and sugar mix.
Put the bowl of lime and gelatin over a small pan of boiling water on the stove, and stir well until the gelatin is fully dissolved, then fold this through the mousse mix as well.
Pour the mousse into individual glasses, and then put them into the freezer for one hour before transferring them to the fridge.
They can happily sit here for a day in advance of serving.
An hour or two before you plan to serve the mousse, whip the remaining double cream until it’s nice and thick then fold through the chopped mango
Top each mousse with a dollop of the mango cream and grate over a little more lime zest and return to the fridge until ready to serve.