Ingredients:
- 100ml : Double cream, plus extra to decorate
- 2 lage: Very ripe mangoes
- 3 tbsp : Lemon juice
- 2 small : Lemon zest
- 1 sachet : Powdered gelatine
- 3 large : Eggs
- 2 : Egg yolk
- 50gm : Caster sugar
Directions:
- Whip the cream until just thick.Puree the mango flesh in a blender.
- In a large bowl whisk together the eggs, extra yolks and suger for 5 minutes untill very thick and mousse like.Very gently fold it in to the mango puree, whipped cream and lemon zest
- Put 3 tbp of lemon juice ina small heatproof bowl, Sprinkle gelatine on top and leave to oak for 10 minutes.Then put the gelatine and lemon mixture over a pan of boiling water for 1-2 minutes, stir untill the gelatine dissolves, then lightly fold it in to the mago mixture until evenly combined.
- Divide among six glasses, freeze for 20 minutes, then put in to the refrigerator to chill for atleast one hour.
- Decorate with whipped cream and lemon zest
