INSPIRATION: Found behind every corner!!!!!!
Inspired to do this based off an avocado Mousse I learned from my Chef Rodelio Aglibot @ Sunda! I can now call this version my own!
Philippines is known for having the best Mango’s in the world, I had to represent true Pinoy Authenticity here representing such a wonderful fruit!
Pinoy Mango Mousse: Featured Dessert @ Media event with
Forest House: Baguio, Philippines
Fresh Mango Puree
4 ripe Mango
*wash and peel mango
*cut mango up / squeeze pit to get all juice and flesh into bowl
*add flesh /juice to blender / blend well (until smooth)
*strain through fine wire mesh strainer
*Store / use
Fresh Mango Puree
1 quart of heavy whipping cream
1 1/2 cups white granulated sugar
5ea sheeted gelatin
*whip cream and sugar to hard peak
*bloom gelatin in cold water till soft
*squeeze gelatin to get water out, put into pot and melt on low heat
*combine gelatin into mango purée, mix; mango purée into whipped cream
*you now have mango mousse
*store / refrigerate
A LITTLE EXTRA
From here you may go as you please! Here is exactly how I composed the dish on the menu to make it Pinoy Authentic! 2 more items are needed;
*Sago, which is tapioca pearls (You can buy already cooked or you might have to do yourself)
*Granita, which is a simple recipe made up of a flavor component, simple syrup then frozen. This is popular in italy but I see it being used often around the world.
I choose Longan for this recipe: Similarly related to (See article here) >>>>>>>>>>Lychee & Rambutan
1 bunch longan pureed & strained (peel, and pitted)
4 cups water
1 cups simple syrup
*Combine all in a bowl with a whisk.
*Strain into a hotel pan / into freezer (or pour into desired container)
*I choose a glass*
*Stir with a fork after 30 minutes, and allow to freeze
*When frozen, scrape with a fork
******SALAMAT: To the Forest House Crew for letting me invade your restaurant & kitchen!