Mangoes with white chocolate mousse and almond bread

all details

To serve, divide mangoes between four serving bowls, top with scoops of mousse and serve with almond bread.

Mangoes with white chocolate mousse and almond bread
Photo: Steven Siewert

Ingredients

  • ½ cup milk
  • 2 tbsp castor sugar
  • 2 egg yolks
  • 2 tsp gelatine powder dissolved in 1 tbsp boiling water
  • 180g white chocolate, broken into pieces
  • ¾ cup pouring cream, beaten to stiff peaks
  • 2 large ripe mangoes, peeled and cut into cubes
  • Almond bread, to serve

Method

Method

For mousse, bring milk almost to the boil in a medium saucepan then remove fromheat.

Combine sugar and egg yolks in a bowl and whisk briefly. Gradually whisk hot milk into egg mixture then return to the saucepan and stir over lowheat until mixture thickens enough to coat the back of a wooden spoon. Do not boil.

Remove from heat, add gelatine mixture and stir until smooth.

Melt chocolate in a bowl over a saucepan of simmering water or in the microwave. Fold chocolate into egg yolk mixture and then fold creaminto the mixture. Pour mousse into a bowl, cover and refrigerate until set.

To serve, divide mangoes between four serving bowls, top with scoops of mousse and serve with almond bread.

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  • Cuisine - French
  • Course - Dessert

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