Coconut and White Chocolate Mousse with Pureed Mango

Submitted By:
Spanner


No. of Servings:
4 Preparation time:
50min(s) Course:
Dessert Cooking time:
Cooking Instructions:
To make the coconut and white chocolate mousse, place the coconut cream, whipping cream, vanilla bean and seeds into a saucepan over a medium heat. Bring to the boil, then remove the vanilla bean and pour into a heatproof bowl.

Put the bowl over a saucepan of simmering water (bain-marie), stir in the chocolate and then whisk in the egg yolks. Stir constantly for about 15 minutes, or until the mixture starts to thicken and coats the back of a spoon. Don?t let the mixture boil or it will split.

Remove the mixture from the heat and transfer into a cool bowl. Add the pre soaked and squeezed gelatine sheets and stir into the mixture. Make sure that all the gelatine has dispersed into the mixture, then set aside to cool to room temperature.

Once cool, gently fold in the whipped cream. To make an even lighter mousse, halve the amount of whipping cream, whip the egg whites to a soft peak and fold into the mixture with the re-adjusted amount of whipped cream.


Pour the mixture into a piping bag and pipe the mixture into the martini glasses, leaving a half-inch gap from the top of the glass. Refrigerate over-night.

Put the drained mango into a blender and blend until the mango is puréed and no lumps are visible. Spoon equally over the top of each mousse and serve.