Mango Mousse with White Chocolate
- 🌍 French
- ⏰ 30 min
- 👥 4
- 🔥 280 kcal
Ingredients
white chocolate200 gr
cream250 ml
mango2 pcs
sugar40 gr
gelatin7 gr
mint1 bunch
Method
- Soak the gelatin in 50 ml of cold water and let it bloom.
- Heat the cream to boiling. Add the broken white chocolate and stir until it is completely melted.
- Remove from the heat, add the bloomed gelatin and stir until it is completely dissolved.
- Cover the bowl with plastic wrap and let it cool in the refrigerator for 2 hours.
- Blend the mango with the sugar until smooth.
- Whip the cream mixture until it thickens, and gently fold it into the pureed mango.
- Divide the mousse among cups or bowls and let it set in the refrigerator for at least 3 hours.
- Before serving, garnish with mint leaves.
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