A delicious creamy mousse with mascarpone and creme fraiche is served with tropical fruits in a homemade spiced syrup.
300g/10½oz caster sugar
thumb fresh root ginger, peeled and chopped
1 stick cinnamon
pinch fennel seeds
pinch cardamom seeds
1 lime, zest only
1 ripe cantelope melon, skin and seeds removed
1 ripe mango, peeled and stoned
1 lime, juice only
freshly ground black pepper
1 pomegranate, seeded
1 papaya, peeled and cut into 5mm/¼ in dice
1 kiwi fruit, skin removed and cut into 5mm/¼ in dice
For the mousse, whisk the egg whites until firm peaks form when the whisk is removed, then gradually whisk in the sugar to make a meringue. Whisk for about a minute until glossy and firm.
In a small pan heat half the mascarpone and half the crème fraîche. Squeeze the gelatine leaves to remove any excess water and whisk into the warmed mascarpone mix.
In a separate bowl beat together the remaining mascarpone and crème fraîche. When they are smooth pour in the gelatine mixture whilst beating.
Fold the meringue into the mascarpone mixture.
Put the meringue mixture into a piping bag and pipe into four dariole moulds, or individual pudding basins. Smooth the tops and put into the freezer for 10 mins. Then transfer to the fridge for at least 30 mins or until required.
For the fruit soup, make a syrup by mixing the sugar, spices, bay leaf and lime zest in a pan with 600ml/20fl oz water. Heat very gently until the sugar dissolves then simmer for five minutes. Set aside until needed.
In a blender, blend half of the melon with half of the mango and 400ml/14fl oz of the strained syrup until very smooth. Add lime juice to taste. Put into a jug and chill. Dice the remaining half melon and half mango into 5mm/¼ in pieces. Soak this along with the pomegranate, papaya and kiwi in the remainder of the strained syrup.
To serve, remove the mousse from the mould by placing in hot water for 10 seconds. Run a knife around the edge and shake out slightly at a slant, and turn out into a deep plate or bowl. Cover the mousse with chocolate curls and grind some black pepper over. Carefully pour some of the soup around. Lift the fruit from the syrup and carefully place around the mousse, finishing with a physalis on top of each mousse.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.