Mango Mousse with raspberry pearls
My new recipe is called Mango Mousse with raspberry pearls. This is a delicious, delicate dessert that is sure to be enjoyed by all. Mangoes are my favorite fruit so I like to incorporate them in my various recipes. This was my first time making Raspberry pearls for the garnish. I did this with a special guest, Avani, who is currently a participant on Master Chef Junior! These delicate looking pearls are simply gorgeous on desserts!
- 2 cup Mango pulp
- 1/2 tsp lemon juice
- 1/4 cup fine sugar
- 2 1/2 tsp Agar-Agar
- 1/4 cup water
- 3/4 cup whipping cream
For Raspberry Pearls
- 2 cups fresh raspberries
- 2 Tbsp sugar
- 1 Tbsp lemon juice
- 1 1/4 tsp agar-agar powder
- 1/2 cup oil
Whip the whipping cream on low speed until it forms stiff peaks. Make sure cream is cold. Set aside.
In a sauce pan add the mango puree, sugar and lemon juice and bring it to boil over medium heat. Boil for about one minutes, until sugar is dissolve.
Dissolve agar-agar in 1/4 cup of water, add agar-agar to the mango pulp, bring it boil mixing continuously. Turn off the heat, and whisk for few minutes, making sure there are no lumps.
Pour the mango puree in a bowl and bring it to room temperature. Fold the cream gently, do not whip you should be able to see both colors. Refrigerate for about two hours before serving.
For Raspberry pearls
Put 1/2 cup of oil in a small bowl and keep it in freezer till it is very chill it should take about half an hour.
In a sauce pan add raspberries, 1-1.2 tablespoons of sugar, lemon juice and about half cup of water bring to simmer over low medium heat till all the berries are soft. Note: do not overcook the berries they will become little bitter.
Strain the berry mixture through sieve to get raspberry sauce.
Add agar-agar and remaining sugar to half cup of water and bring it to boil over low medium heat for few minutes, keep stirring making sure there is no lumps and agar-agar do not stick to bottom of the pan.
Add agar-agar to raspberry sauce. Note: raspberry should be warm.
Fill in pipette, or oral syringe, or straw, or squeezed bottle with juice. Drop, one drop at a time, into the cold oil. Little caviar orbs will form on contact with the cold oil and fall to the bottom.
Strain caviar using a fine mesh strainer. Rinse well with water.
Store caviar in water until ready to use.
Lay on a paper towel-lined plate and pat dry
This looks complicated but it is not.