Premix Mangomousse

Preparation

1. Soak the gelatine in cold water.

2. Mix the QimiQ Whip, sugar, whole egg, fresh lemon juice and melted butter in a pan.

3. Heat the ingredients to 80 °C and remove from the heat.

4. Squeeze the softened gelatine and add to the QimiQ mixture. Quickly stir in the mango puree.

5. Mix all the ingredients together using a stick blender.

6. Fill into a vacuum bag.

7. Chill overnight to 5 °C.

8. To use: Pour the mixture from the bag into a mixer. Whisk for approx. 2 minutes until required volume has been achieved.

9. For sliceable cakes - use 2.5 g gelatine for each 100 g fruit puree.

10. For mousse - use 1.25 g gelatine for each 100 g fruit puree.

11. For ice parfait - no gelatine required.