Photo: Steven Siewert
- 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
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.
- Cuisine - French
- Course - Dessert