Mango Mousse from Ravneet Gill

Directions

1. Make a crème anglaise with the milk, egg yolks, and mango purée, which replaces the sugar:
   
   Stir together the milk in a saucepan with half of the mango purée to start with and place over a medium heat. (Using only half the sugar first stops the milk from catching.)
   
   Meanwhile, in a separate heatproof bowl, whisk the egg yolks with the rest of the mango purée to combine.
   
   When the milk is steaming hot and just about to come to the boil (do not let it boil), slowly pour roughly two thirds of it over the yolks, whisking vigorously as you pour, until smooth and combined.
   
   Pour the yolk mix back into the pan over low heat with the remaining milk and whisk well to incorporate.
   
   Get rid of your whisk and switch to a spatula. Basically you're now aiming to gently bring it to 82°C/180°F, no biggie. Just keep the heat low and gently stir with your spatula for about 5-7 minutes/ Once the bubbles start to disappear, you're nearly there. Remember, you have control over this, so take it off the heat and stir for a bit if you need.
   
   When the custard is thick enough to coat the back of a spoon it's ready.
2. Soak the gelatine in a little ice-cold water.
3. Squeeze out the gelatine and stir into the warm anglaise along with the lime juice. Set aside for a moment.
4. Place the egg whites in the clean bowl of a stand mixer fitted with the whisk attachment.
5. Make an Italian meringue with the egg whites and sugar:
   
   Place the egg whites in the clean bowl of a stand mixer fitted with the whisk attachment.
   
   Place your sugar in a heavy-bottomed pan and add the water. Heat over a medium heat, without stirring, and when the sugar syrup reaches 116°C/241°F, put your stand mixer on high speed and whisk your egg whites to soft peaks.
   
   Once your sugar temperature has reached 119°C/246°F and your egg whites are at soft peaks, lower the speed of the mixer to medium and, with the machine still on, carefully pour your sugar syrup down the side of the bowl into the egg whites.
   
   Whisk the meringue at a high speed for 10–15 minutes until it is cooled, thick and glossy with stiff peaks. It is now ready to use and is best used immediately.
6. Lightly whip the cream to ribbon stage, so it can just hold itself in a bowl.
7. Fold a third of the whipped cream into the mango anglaise, then fold in a third of the meringue. Repeat both additions alternately until everything is incorporated.
8. Pour the mousse into moulds or a large bowl and place in the fridge overnight to set.