Mango Ginger Mousse

Recipe by Rita1652
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the gelatin and saffron in 2-3 tablespoon of warm water for 10 minutes.
  • Mix the egg yolks, sugar, gelatin and saffron with 2 tablespoon of water in a bowl and place it over a double boiler and whisk continuously to make a thick custard.
  • When the mixture coats the back of a spoon it is ready remove from stove.
  • Cool slightly and fold in the mango puree and the candied ginger.
  • Beat the egg whites in a clean dry bowl till soft peaks form and set aside.
  • Whip the cream and fold into the mango mixture.
  • Gently fold in egg whites carefully.
  • Pipe it into pretty Champange glasses, mini tart crust or mini chocolate shell using a large 5 star nozzle.
  • Garnish with mint or flowers.Serve chilled.
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