Mango basil mousse with passion fruit

• caster sugar↗25g g
• mangoes2large

  peeled, stoned, then cut into 2cm cubes

• basil leaves↗handful

  chopped, plus small sprigs, to serve

• meringue1quantity
• pâté à bombe1portion

  thawed if frozen

• double cream↗142ml pot ml

  pot

• ripe/wrinkled passion fruit2-3
• crème fraîche↗

  to serve

Step-by-step instructions

1. 1

   Heat the caster sugar in a pre-heated, non-stick frying pan until it starts to dissolve, then toss in the mangoes and cook for 5 mins, stirring once or twice until caramelised. Tip onto a plate and cool.

2. 2

   Fold the chopped basil and mango into the meringue along with the pâté à bombe. Whip the cream until forming soft peaks and fold in also. Spoon the mixture into a glass serving-bowl. To serve, halve and scoop out the passion-fruit pulp on top. Spoon one or more scoops of crème fraîche on top and decorate with basil sprigs.