- 1 Tbsp. gelatin
- 1 Ripe mango
- 1 Cup milk (250ml)
- 100g sugar
- 1 Cup heavy cream 35% (250ml)
Mix gelatin with 3 Tbsp. of water and let soak for 10 minutes.
Remove the skin and the seed from the mango and blend it with 1/2 cup of milk on high speed.
Put 1/2 cup of milk into a saucepan and heat until vapor appears above the surface.
Remove from heat and add the soaked gelatin. Stir until gelatin is completely dissolved and then add the mango pure.
In a separate bowl, beat the heavy cream into a soft foam. Add the mango and gelatin mixture and stir until even.
Pour the mixture into desired containers right away to prevent it from thickening up in the mixing bowl.
Keep the mouse in the fridge for a couple of hours before serving.
Serve by itself or combined with another cream or chocolate mousse. Decorate with whipping cream, chocolate, caramel or a fruit jam drizzle.
Delicious flowers drawn in clear jelly.