A fresh mango mousse with double cream made in a syphon
For the mousse: Peel the mango, remove the stone and dice the flesh. Zest and juice the lime. Place the 100ml water and 45g caster sugar in a saucepan and bring to the boil. Pour this liquid into the bowl of a food processor and add 175g of mango cubes, lime juice and zest. Mix well and then add the cream. Pour this liquid into a syphon, allow to cool and then attach the gas canister.
«This mousse can be made well in advance and used as garnish for desserts or used in cocktails»