Whisk the egg whites In clean dry bowl with a few drops of lemon juice till stiff peaks form.
whip the cream till stiff and till it holds peaks.
Peel and dice the mangoes, and a couple of halves of the peaches. Pour a few tbsp of the peach syrup over the cake base and layer with the chopped fruit. I use a ring for my desserts ,you can use the ring from your spring form tin or just make it in pretty glass serving dish.
Sprinkle the gelatin over 1/4 cup of cold water and allow to blossom or absorb the water and then place over a simmering pan of water to.melt the gelatin.
Puree the remaining mangoes to measure 1cup and 1/4 cup. Fold the mango puree into the cream and then fold in the egg whites gently. Make sure that there is no egg white liquid at tje base. You can wash your beater and whip the egg whites again. Fold in the melted gelatin.
Pour over the cake base and glasses. Allow the mousse to set for at least 4 hours in the fridge.
In the meanwhile, slice the peach halves into wedges.
Arrange over the mousse cake after removing the ring. Just run a knife around the inside of the ring and pull it up…
The holes talk of a whisk well worked and a mousse well set.
And the peaches look pretty too..
Slice with your knife dipped into warm water and wipe before each cut.A clean slice every time.
And because its so well made the edges are sharp angles….
A tiny bite of cream and the golden mango puree and some golden fruit. Yes you can taste the peaches and the mango separately. ..each has its own bite and its own give.