Mangoes with white chocolate mousse and almond bread

Name: Mangoes with white chocolate mousse and almond bread
Cook time: 1 h 30 min
Cuisine: French
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

Lynne Mullins

October 19, 2011

Mangoes with white chocolate mousse and almond breadSteven Siewert

Time:1-2 hours

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

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.