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Mango mousse with peanut toffee

NZ Woman's Weekly

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Peanut toffee1 cup roasted peanuts, unsalted 2 cups caster sugar 1 cup cold water oango mousse1 mango, peeled and with stone removed Juice of 1 lime 1 egg 2 tbsp caster sugar 2 tbsp Grand oarnier (orange

Peanut toffee

1 cup	Roasted peanuts
2 cups	Caster sugar
1 cup	Water

Mango Mousse

1	Mango
1	Lime
1	Egg
2 Tbsp	Caster sugar
2 Tbsp	Orange liqueur
1 cup	Whipped cream

Directions

First, make the peanut toffee. Spread roasted peanuts out on a metal tray lined with baking paper.
Combine sugar and water in a saucepan and stir over a low heat until sugar dissolves.
Bring to the boil, then boil without stirring until the mixture turns golden caramel in colour.
Pour caramel over peanuts in a thin layer. Leave to set, then break toffee coarsely into shards.
Cut the mango flesh into cubes and toss with lime juice. Divide the cubed mango between 10 serving glasses.
Place the egg, sugar and liqueur in a heatproof bowl set over a saucepan of boiling water and whisk with an electric beater until thick and pale (this should take 5 to 8 minutes).
Remove from the heat and continue whisking for another 5 minutes to cool the mixture.
Fold in the whipped cream and spoon the mixture over the mango.
Refrigerate until ready to serve, then top with shards of peanut toffee and serve.