These individual desserts taste deliciously self-indulgent but are in fact wonderfully healthy….low in fat and high in vitamins, which is rare for a dessert recipe that is impressive enough to serve at dinner parties and quick enough to round off a simple midweek supper.
| Makes 4-6 • 3 leaves of gelatine
• 1 large ripe mango, peeled
• finely grated zest of 2 limes
• juice of 4 limes (about 100ml)
• 2 passion fruit
• 175g caster sugar
• 2 egg whites
• 200ml natural yoghurt
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For the tropical fruit salad:
- A small selection of fresh ripe fruit such as Pineapple, Kiwi, Mango, Lychee, papaya, passion fruit guava etc
To make the mousse, soak the gelatine leaves in cold water for 5 minutes to soften.
Chop the mango flesh and blend to a really smooth puree. Cut the passion fruit in half and then scoop the seeds/flesh out into the mango puree, stirring to mix. Keep to one side.
Place the lime zest and juice in small saucepan with half of the sugar. Stir over a low heat until the sugar dissolves. Squeeze the water out of the soaked gelatine and stir into the pan, until it has dissolved. Leave to cool.
Pour the lime and gelatine mixture into a jug and add enough of the mango and passion fruit puree to reach 250ml, then stir in the yoghurt. The remaining mango and passion fruit puree can be kept to one side.
In a large bowl whisk the egg whites until they form soft peaks. Gradually whisk in the remaining caster sugar and whisk until the meringue is firm and glossy.
Using a large metal spoon, carefully fold the fruity yoghurt mixture into the meringue. Spoon into individual glasses, adding a layer or two of the remaining mango and passion fruit puree to create a ripple effect. Place in the fridge for at least 4 hours.
Prepare your chosen fruit by cutting them into small pieces and mix together and serve either on top or alongside the set mousses.
