Mango basil mousse with passion fruit

INGREDIENTS


25g caster sugar
2 large mangoes, peeled, stoned, then cut into 2cm cubes
handful basil leaves, chopped, plus small sprigs, to serve
1 quantity meringue
1 portion pâté à bombe, thawed if frozen
142ml pot double cream
2-3 ripe/wrinkled passion fruit
crème fraîche, to serve

PROCEDURE

• Heat the caster sugar in a pre-heated, non-stick frying pan until it starts to dissolve, then toss in the mangoes and cook for 5 mins, stirring once or twice until caramelised. Tip onto a plate and cool.
• Fold the chopped basil and mango into the meringue along with the pâté à bombe. Whip the cream until forming soft peaks and fold in also. Spoon the mixture into a glass serving-bowl. To serve, halve and scoop out the passion-fruit pulp on top. Spoon one or more scoops of crème fraîche on top and decorate with basil sprigs.

SOURCE: bbcgoodfood.com