EGGLESS N GELATIN FREE MANGO MOUSSE

INGREDIENTS
1 cup mango puree
1cup white chocolate
1/2 cup fresh cream
1/2 cup chilled whip cream

METHOD
Keep bowl or jar in freezer and which you are going to whip cream for 15 minutes.

Roughly chop white chocolate. Melt together white chocolate and cream.
Keep aside and let it come down to room temperature.

Take out bowl from freezer and chilled whip cream. Whip for 4-5 minutes till soft peaks form. Check by turning the bowl upside down, it should not fall or drop.




In chocolate- cream mix add mango puree and mix well. Now add whip cream.

Fold it with very light hand so that it doesn’t loose air.

Fill in serving glass or bowl. Keep in fridge for 4-5 hours and serve chilled.

Garnish with chopped mango and mint leaves.



Pictorial:

1. Take roughly chopped white chocolate.

2. Melt cream and chocolate together.

3. No lumps should be formed.

4. Whip chilled cream in chilled bowl.

5. Check if it is done by turning it upside down, it should not fall.

6. Take melted chocolate and add mango puree in it.

7. Add whip cream.

8. Mix with light hands.

9. Fill in serving glasses and chill for 4-5 hours.

10. Garnish with chopped mango and mint leaf.

11. Serve chilled.