Mango Ginger Sauce
In a small saucepan heat orange juice and ginger, simmer 1 minute. Slowly add
diced mango and mango puree. Cool, adjust seasoning to your taste.
Passion Mousse
Chop the white chocolate very fine and set in a double boiler over simmering
water to melt. Bring milk to a boil and set aside. Break gelatin sheets, add
to warm water and stir to dissolve. Add the dissolved gelatin, Passion Fruit
and melted white chololate to the warm milk, gently stir until combined. In
and electric mixer, beat the heavy cream with the vanilla extract until it forms
soft peaks. Gently fold one-third of the whipped cream into the chocolate Passion
Fruit mixture, then fold in the remaining whipped cream. Refrigerate until firm,
about one hour.
To serve, put mousse in a pastry bag with a star tip and pipe into decorative
serving glasses or dishes. Lightly spoon mango-ginger sauce on top and garnish
with fresh mint.
