Cooking instructions

1. Place four serving glasses in the freezer to chill.
2. To make the mousse, put the coconut milk and marshmallows into a small saucepan, place over a medium heat and stir until the marshmallows have melted. Place the white chocolate in a small heatproof bowl, pour in the marshmallow mixture and stir until the chocolate has melted. Pour this mixture into a shallow tray and put straight into the freezer to cool down quickly.
3. Whip the double cream and vanilla paste with an electric whisk until stiff peaks form. Fold the 100ml passion fruit pulp into the cream.
4. Remove the white chocolate from the freezer and make sure it’s cool. Transfer to a mixing bowl, add a spoonful of the cream and whisk until well combined. Gently fold in the rest of the cream until combined.
5. Remove the glasses from the freezer and spoon the mousse into them. Return them to the freezer for 10 minutes.
6. Meanwhile, toast the coconut flakes in a small frying pan until golden brown. Set aside to cool.
7. Chop the mango into 1cm dice and mix with the passion fruit pulp, lime zest and juice.
8. Spoon the mango mixture into the glasses and sprinkle with the toasted coconut before serving.

Tips: Make sure you create space in your freezer before you start, as you will need it for chilling the white chocolate and the mousse.

GORDON RAMSAY QUICK & DELICIOUS by Gordon Ramsay
Hodder & Stoughton 2019
Photography copyright © Louise Hagger 2019