The word "mousse" in translation from French means "foam". Mango air mousse can please you not only as a drink, but also as a wonderful dessert. It has a delicate texture and a pleasant taste.
Pick your recipe
You will need
- • Ripe mango - 3 pcs;
- • 33% milk cream - 250 ml;
- • Liquor - 2 tsp;
- • Sugar powder - 100 g;
- • Water - 100 ml;
- • Gelatin - 2-3 tsp;
- • Vanilla essence - a few drops;
- • Lime juice - 1 tsp;
- • Eggs - 2 pcs;
- • Mint - several leaves;
- • Milk chocolate - 4 tsp.
Instruction manual
1
Pour gelatin into cool water and leave to swell. Then place the container with this mixture on the stove and heat until the gelatin dissolves without boiling.
2
Peel the mango, cut out the stone and cut into medium or small pieces. If desired, canned mangoes can be used. As a result, chopped mango pulp will turn out about 400-450 g. Several pieces of mango should be set aside for decoration.
3
Put the mango pulp in a blender and chop.
4
Pour in the resulting mango puree liqueur, vanilla essence and pour gelatin.
5
In a bowl, beat milk cream with icing sugar and mix with mango puree.
6
Separate egg yolks from proteins. Beat the whites and pour lime juice into them.
7
Beat the whites, combine with the mango puree and mix gently.
8
Put the finished mousse mixture in the refrigerator for 1.5-2 hours.
9
Grate the chocolate. Decorate chilled mousse with mango slices and mint leaves and chocolate.