Jo Pratt's Mango, Passion Fruit and Lime Ripple Mousse with Tropical Fruit Salad

Method

For the mousse, soak the gelatine in cold water for 5 minutes. Blend the mango to a smooth purée, and scoop into it the passion fruit seeds and flesh. Stir and put to one side.

Place the lime zest and juice in a small saucepan with half the sugar. Stir over a low heat until the sugar dissolves. Squeeze the water from the gelatine and stir into the pan until it has dissolved. Leave to cool. Pour the mixture into a jug and add enough mango and passion fruit purée to reach 250ml.

Stir in the yoghurt. Reserve the remaining purée. In a large bowl whisk the egg whites until they form soft peaks. Gradually whisk in the remaining sugar until the meringue is firm and glossy.

Using a large metal spoon, fold the yoghurt mixture into the meringue. Layer up the reserved purée and meringue mixture in 4-6 glasses. Put in the fridge for 4 hours. For the tropical salad, cut the fruit into small pieces, mix together and spoon on to the set mousses to serve.

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