Xanthan Gum Mango Passion Fruit Mousse

[Anonymous Modernist 13249]

Mango puree 212g

Passion Fruit puree 132 g

Confectioners Sugar 24 g

Xanthan Gum 2.7 g

--------------------Immersion blender

Heavy Cream 287 g

--------------------Whipped to stiff peak, folded with puree

The measurements are odd because I was going for a specific volume.

I wanted a ratio of cream to puree of 5:6 and Xanthan Gum to puree of 0.8%

I have absolutely no complaints on the texture or flavor