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Mango Mousse



Put the yolk , sugar and puree into a basin and a pan of hot water until thick. Remove from heat and continue whisking till mixture is cold. Half whip the cream, add to the puree mixture, folding in lightly. Add sugar and lemon juice to taste. Color as required. Pour into a mould. Fold in the stiffly whisked egg whites. Wrap in grease proof paper. Allow to set in the freezer for 2 to 3 hours. Unmould and serve immediately.
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