-3⁄4 tin (850g tin)of ktc mango pulp (uk) or any mango pulp available in your country
-2 sticks of cinnamon -1 teaspoon of ginger powder -20ml powdered gelatine -250ml double cream -1 tin of gold crest granadilla pulp (if unavailable in your country, pulp from a fresh passionfruit will do if it's sweetened with sugar)
-raspberry jelly (make according to packet instructions and leave to set then grate Coarsely) -fresh raspberries,washed and drained
1.) empty mango pulp into a saucepan,add cinnamon sticks and ginger powder and bring to the boil. Simmer gently for 2-3mins then leave to cool. 2.)remove cinnamon sticks 3.)pour 45ml water into a small bowl and add gelatine(heat over a pot of simmering water or in the microwave till melted +- 20secs) Stir a little mango purée into the gelatine and leave aside. 4.)whip cream until soft peaks are formed. 5.)mix gelatine purée and cooled down purée together and fold into the whipped cream. 6.)place fresh raspberries at the bottom of your serving bowl...top with the mango mousse mixture and place in fridge for +- 4hours (I prefer overnight) 7.)before serving top with the grated raspberry jelly, pipe whipped cream and drizzle granadilla pulp.
INFO & TIPS
---Jelly could be set over the fresh raspberries as layer one, topped with the mousse mixture,whipped cream and drizzled with passion pulp---