Wonderful summer dessert, the combined texture of mousse and cake is sure to please everyone. Makes about 20 1/2 cup (120ml) size pudding cup desserts.
slices chocolate cake, the size of the bottom of your cup
fruit, diced for decoration (mango or other colorful fruits)
NUTRITION INFO
Serving Size: 1 (173) g
Servings Per Recipe:
20
AMT. PER SERVING% DAILY VALUE
Calories: 454.5
Calories from Fat 189 g42 %
Total Fat 21.1 g32 %
Saturated Fat 9.3 g46 %
Cholesterol 79.5 mg
26 %
Sodium 322 mg
13 %
Total Carbohydrate
63.3 g
21 %
Dietary Fiber 2.3 g9 %
Sugars 11.2 g44 %
Protein 7.1 g
14 %
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DIRECTIONS
Sprinkle gelatin over water in a bowl, let sit for 5 minutes to soak up water. Double boil the bowl and stir until the gelatin is all dissolved. Cool for about 10 minutes.
Stir sugar into the mango puree. (Add up to 1/2 cup more sugar if your mango is not sweet.).
Combine mango with gelatin and stir in whipped cream and whipped egg whites gently until smooth. Use a beater on low speed for a few seconds will help.
Scoop mousse in cups lined with a slice of cake.
Fruit dices can be put on top of mousse or between the mousse and the cake or both.