Mango and white chocolate mousse
0.75 h
4 raciones
Difficulty:
Media
Ingredients
MOUSSE
150 ml mango pulp
300 g semi-whipped cream
75 g egg whites
90 g sugar
3 sheets gelatine
WHITE CHOCOLATE CREAM
100 g white chocolate
200 g cream
25 g butter.
METHOD
MOUSSE
- Soak the gelatine sheets in cold water.
- Heat the egg white and sugar at 50º, then whip into a meringue.
- Heat up the pulp and melt in the gelatine; slowly add in the meringue followed by the cream; add these in in a clockwise motion.
WHITE CHOCOLATE CREAM
- Heat the cream until it boils, then add in the chocolate slowly while stirring until it dissolves. Add in the butter until it melts. Stir to create a smooth, lump-free cream. Fill a pastry bag with the cream and put a 2 cm cream base into small glasses.
- Set aside in the fridge until it sets.
SERVING
- Use the white chocolate as a base. Leave to set, then add in the mousse.
- Leave to set in the fridge.
- Decorate with the dehydrated mango.
