auf Deutsch



I do not remember which Newspaper it was but I read something about molecular gastronomy last week.

Chefs of molecular gastronomy might be a mixture of an artist, a chemist and a little child that loves to play ...

I am not one of those and my skills are far from being able to produce hot ice cream or other fancy things.

But one thing I did not forget:
Why is it possible to whip cream but not water or juice? To whip a liquid it has to contain proteins. And, by adding proteines to a liquid one can make it whippable (? is this an english word ?)


This is how we got to this airy marvelous slightly orange fruity sweet mango mousse. We managed to eat the entire bowl amoung the two of us.

Mango Mousse
serves 3-4 as a desert

1 very ripe mango
1/2 banana
6-8 Tbsp water
100 ml cream
enough gelatin for 500ml liquid
1 Tbsp brown sugar
fresh mint for decoration

1. Peel the mango and set aside some decorative slices. 2. Puree mango and banana. Add liquid if neccessary.
3. Whip the cream.
4. Prepare gelatin as suggested and add to the mango purree. Wait until it starts thickening.
5. Whip Mango mousse and stir in the cream.
6. Decorate with mint and serve at room temperature.