The word "mousse" in translation from French means "foam". Airy mango mousse can delight you not only as a drink, but also as a wonderful dessert. It has a delicate texture and pleasant taste.
It is necessary
- • Ripe mango - 3 pcs;
- • 33% milk cream - 250 ml;
- • Liqueur - 2 tsp;
- • Powdered sugar - 100 g;
- • Water - 100 ml;
- • Gelatin - 2-3 tsp;
- • Vanilla essence - a few drops;
- • Lime juice - 1 tsp;
- • Eggs - 2 pcs;
- • Mint - a few leaves;
- • Milk chocolate - 4 tsp.
Instructions
Step 1
Pour gelatin into cool water and leave to swell. Then put the container with this mixture on the stove and heat until the gelatin dissolves, without boiling.
Step 2
Peel the mango, cut out a pit and cut into medium to small pieces. Canned mango can be used if desired. As a result, chopped mango pulp will turn out to be about 400-450 g. A few pieces of mango should be set aside for decoration.
Step 3
Put the mango pulp in a blender and chop.
Step 4
Pour liqueur, vanilla essence into the resulting mango puree and add gelatin.
Step 5
In a bowl, whisk the milk cream and icing sugar and mix with the mango puree.
Step 6
Separate the egg yolks from the whites. Beat the whites and pour the lime juice into them.
Step 7
Whipped egg whites, combine with mango puree and mix gently.
Step 8
Put the prepared mousse mixture in the refrigerator for 1, 5-2 hours.
Step 9
Grate chocolate. Decorate the cooled mousse with mango wedges and mint leaves and chocolate.
