I needed a light mousse for a cake filling and I found this one. It came out very nice, light and delicious.
Mango Mousse
3/4 cup Mango puree (I used 50/50 mango juice and passion fruit juice concentrates)
1/4 cup water (warm)
3 sheets of gelatin, or 3 tsp. powdered gelatin (1 pkg)
12 oz. white chocolate (or 1 pkg white chocolate chips)
1 cup milk
1 tsp vanilla extract
1 1/2 cups heavy cream
Instructions:
Chop the white chocolate very fine and set in a double boiler over simmering water to melt. Bring milk to a boil and set aside. Break gelatin sheets, add to warm water and stir to dissolve. Add the dissolved gelatin, fruit puree and melted white chocolate to the warm milk, gently stir until combined. May be lumpy but keep stirring. Cool until thickened.
In an electric mixer, beat the heavy cream with the vanilla extract until it forms soft peaks. Gently fold one-third of the whipped cream into the chocolate fruit mixture, then fold in the remaining whipped cream. Refrigerate until firm, about one hour.
Mango Mousse
3/4 cup Mango puree (I used 50/50 mango juice and passion fruit juice concentrates)
1/4 cup water (warm)
3 sheets of gelatin, or 3 tsp. powdered gelatin (1 pkg)
12 oz. white chocolate (or 1 pkg white chocolate chips)
1 cup milk
1 tsp vanilla extract
1 1/2 cups heavy cream
Instructions:
Chop the white chocolate very fine and set in a double boiler over simmering water to melt. Bring milk to a boil and set aside. Break gelatin sheets, add to warm water and stir to dissolve. Add the dissolved gelatin, fruit puree and melted white chocolate to the warm milk, gently stir until combined. May be lumpy but keep stirring. Cool until thickened.
In an electric mixer, beat the heavy cream with the vanilla extract until it forms soft peaks. Gently fold one-third of the whipped cream into the chocolate fruit mixture, then fold in the remaining whipped cream. Refrigerate until firm, about one hour.
