Lychee Mango Mousse with Sake
Baking and Desserts • Italian
Description
Lychee Mango Mousse with Sake
Ingredients
- Mango 5 oz
- Lychee 5 oz
- Vanilla Pod 1 piece
- Cinnamon 0 oz
- Date honey 0 oz
- Dried Apricots 0 oz
- Sake 0 fl oz
- 10% cream 0 fl oz
- Chicken Egg 1 piece
- Gingerbread-flavored syrup 0 fl oz
- Gelatin 0 oz
- Water 0 fl oz
Step-by-Step Guide
Step 1
Break the gelatin and soak it in 70 ml of cold water for 5 minutes, then melt it in the microwave for 20–30 seconds and stir.
Step 2
Whip the cream; separately whip the egg white with a pinch of salt; while continuing to whip the egg white, gradually add the sugar syrup (this creates Italian meringue).
Step 3
Combine the meringue with the lychee puree and melted gelatin, add the whipped cream, and mix the mixture with gentle circular motions; place the mousse in the refrigerator for 30 minutes.
Step 4
Cut the fig into large cubes and soak it in 0.5 of the sake; separate the seeds from 0.5 of the vanilla pod.
Step 5
In the remaining sake, add honey, cinnamon, the seeds from 0.5 of the pod, and the pod itself, bring to a boil, strain, mix, and cool in the refrigerator.
Step 6
Peel the mango, remove the pit, and slice it into thin pieces.
Step 7
Arrange the mango on the mousse, drizzle with syrup, garnish with pieces of fig, and serve immediately.
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