Hailing from Dundrum, Louise always had an interest in food. For 3 years Louise studied professional cookery at Cathal Brugha Street. There she discovered her ...
500 g strawberries (frozen)
100 g caster sugar
2 leaves of gelatine
300 ml juice (use the juice from the cooked berries)
3 egg yolks
2 ripe mangos
50 g sugar
30 g honey
0.5 pint double cream (semi-whipped)
2 leaves gelatine
1 floz water
Place the strawberries and sugar in a heat-proof bowl, cover with cling film & place over a pot of simmering water.
Remove after 30 minutes and strain through muslin (use can also use a clean cotton or linen tea towel).Don’t squeeze the cloth as this will make the jelly cloudy. Allow the juice to cool slightly until it is warm to the touch.
Soak the gelatine in cold water, after a few minutes the leaves will become soft & then squeeze off the excess water.
Add gelatine to the juice liquid. Stir until dissolved.
Pour into large dessert glasses. Place into the fridge to set. This will take a few hours.
For the mango mousse:
Peel and dice mangos
Place in a small pot and add 50g sugar.
Cook until the sugar has dissolved and the mangos are soft. Liquidise.
In a small bowl whisk the yolks & remaining sugar over simmering water (this pasteurises the egg yolks)
Soak the gelatine in water for 5 minutes
When the yolks are pale and thick, whisk in the gelatine until dissolved
Fold mango puree into the egg mixture and then add the semi-whipped cream.
Spoon mango mousse on top of the set strawberry jelly, and place in the fridge for 2 hours.