Saturday, 24 December 2011


The mango mousse recipe is easy to achieve.



400 gr. of mango pulp
200 gr. whipped cream
50 gr. of sugar
7 gr. gelatine sheets
2 egg yolks
3 tablespoons of vanilla sugar
1 \ 2 cup sweet white wine.
100 g of apricot jam

Soak the gelatine leaves in cold water for about 10 minutes. Meanwhile, blend the mango pulp. In a saucepan, pour 1 \ 2 cup sweet white wine, the 2 egg yolks and 50g. of sugar, stir with a whisk, bring to a boil. Combine the mango smoothie and cook for 2 minutes.

Remove from heat and add the softened gelatin, stirring until it is completely dissolved.

Whip cream and add the mango, mix well and pour into 4 small bowls.
Refrigerate for an hour.

Then arrange the mango mousse on a plate and cover with apricot jam, decorate and serve.

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