Sunday, February 25, 2007

Ginger-scented chocolate mousse with mango and passion fruit

Ever since I first read this one article about Philippa Sibley, the famous Australian desert chef, I wanted to make all the recipes in it. Her main element is fruit in desserts and I am such a fan of fruit in sweet things. Plus she is so innovative. It is exciting to read her recipes and I believe that if you are passionate about cooking there is no way you won’t feel like heading to the kitchen. I had to have a great amount of self-control. I gave in to temptation straight after purchasing the magazine and prepared her cherry and pistachio clafoutis. What a great dish. Delicious to the taste and visually equally stunning with the pistachio-green-tone. The next one on my mental list was the ginger-scented chocolate mousse with mango and passion fruit. The sheer unusual combination of ingredients has to be seen first hand. There was an event on the web which I wanted to join and this was going to be my dish. Unfortunately I missed the deadline but here I come with the dessert anyway. If you ever get your hands on a magazine with an article about Philippa, do read it. I am sure you will also be captivated by her talents.

I just want to say that I was a bit too greedy and prepared really big portions of the dessert (look at the size of the glass!). I am convinced that it has to be served in smaller portions. Less is more!! I have learnt my lesson.

Serves 6

1 egg

2 egg yolks

100g caster sugar

175g chocolate – 64%, melted and kept warm

60g glacé ginger, finely chopped, syrup reserved

1 ½ cups thickened cream, whisked to soft peaks

Pulp of 6 passion fruit

1 large mango (about 460g) cut into 2 cm cubes

Chocolate curls to serve

Combine egg and egg yolks in an electric mixer and whisk at high speed for 5 minutes or until pale and fluffy. Combine sugar and 1/3 cup water in a small saucepan and stir over medium heat to dissolve sugar, then bring to the boil and cook until syrup reaches hard ball (121oC on a sugar thermometer). Reduce mixer to low speed and add syrup to egg mixture in a thin steady stream, then increase to high speed and whisk for 5-7 minutes or until completely cold. Fold in chocolate, and then fold in glacé ginger and cream.

Combine passion fruit pulp and 2 tsp syrup from glacé ginger in a small bowl. Divide the mango among serving glasses, spoon over passion fruit syrup, then spoon chocolate mousse over fruit and refrigerate for 1 hour or until set. To serve, scatter with chocolate curls and serve immediately.

According to Philipa’s notes in order to get the curls you can drag a round pastry cutter across chocolate to form the curls. If you don’t success – as me, top with coarsely grated or shaved chocolate.


Freya said...

Looks simply beautiful!

Patricia Scarpin said...


This dessert is stunning - the flavor combinations, the colors, the way everything is put together, the presentation. Flawless.

I bet every spoonful is a great joy.

Anonymous said...

Oh, wow! What a real treat!


keiko said...

Hi Valentina - this sounds like a must try, thanks for the inspiration!

veron said...

Anything with mango, I'm there!

Brilynn said...

That has so many good flavours in it, it's bound to be good!

Elle said...

What a beautiful presentation! Mango and passionfruit are very tropical...perfect antidote for winter gloom.

Peabody said...

Very pretty...and tasty too I am sure.

Cenk said...

My most favorite ingredients - all in one dessert! Count me in!

sandi @ the whistlestop cafe said...

WoW! That looks yummy to me. I might need a tiny little scoop of whipped cream please.

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