Mango And Papaya Carpaccio With Sesame Mousse - cooking recipe

Ingredients

1 tbsp sesame seeds
2 None mangoes, peeled, destoned and thinly sliced
2 None papayas, peeled, deseeded and thinly sliced
2 tbsp tahini (sesame paste)
1/2 cup lowfat milk
4 oz heavy cream
1 tsp vanilla extract
4 sprigs mint
2 tbsp maple syrup

Preparation

Toast sesame seeds in a dry frying pan until golden, remove and allow to cool. Arrange mango and papaya slices in a circle on 4 plates.
Whisk tahini and milk together until creamy. Beat cream and vanilla extract and gently stir in tahini and milk mixture. Spoon into a piping bag.
Pipe a rosette of sesame mousse in the center of each plate of carpaccio. Garnish with toasted sesame seeds and mint leaves and drizzle with maple syrup.