White wine & mango mousse
SmartPoints® value per serving
Perfect for a special occasion, this recipe is based on zabaglione – a light and airy mousse with white wine as its key ingredient.
100 g, pitted and chopped
Egg yolk, raw
Medium White Wine
- Puree the mango, either in a blender, or by using a hand-held stick blender. Share the puree between 4 small serving glasses.
- Put the egg yolks and sugar into a large heatproof bowl and whisk together using a hand-held electric mixer until pale, light and frothy (this will take 4-5 minutes). Position the bowl over a large saucepan of gently simmering water and add white wine or Marsala. Continue to whisk until the mixture is thick, light and foamy – about a further 4-5 minutes.
- Spoon the mixture into the glasses and serve at once.