Sweet milk mousse, mango and meringue with seeds

To make the mango sauce, peel the mangoes and cut half of the flesh into 2mm cubes (they should be very uniform). Blend the remaining mango with the cane sugar to obtain a smooth cream, then gently stir through the cubes

Preheat the oven to 110°C/gas mark 1/4

To make the meringue, place 300g of the sugar with the water in a saucepan and heat until the mixture reaches to 121°C. When the thermometer reaches 118°C, start whisking 110g of the egg whites - you only want them to be lightly foamy. Drizzle the hot sugar down the side of the bowl into the egg whites and mix until you have a smooth and glossy Italian meringue

Whisk 200g of egg whites with 80g of sugar until stiff to create a regular meringue. Gently mix and combine the two meringues, add the seeds and pour the mixture on a sheet of greaseproof paper. Bake in the oven for approximately 3 hours

For the sweet milk mousse, mix the milk, sugar and bicarbonate of soda in a small saucepan, place over a medium heat and allow to reduce from 2000g to 500g - the mixture will become dark brown

Soak the 3 gelatine sheets in cold water and once soft, add them to the caramel. Allow to cool and when the temperature reaches 40°C, add the semi-whipped cream. Leave to stand in the fridge for 2 hours

To serve, pour the mango sauce onto a plate, place a quenelle of mousse and finish the dish with some roughly broken meringue and fresh mint