How to Make Caramel Spiced Mango Mousse
1.Mix fresh mango and mango crush together and keep aside.
2.Mash philadelphia cheese to creamy consistency mix in mascarpone cheese and fold in whipped rich cream and set aside.
3.Beet egg yolk and sugar together to form a consistency fold in the cheese mixture and then the mango mixture and the crushed Sichuan pepper.
4.Melt the Gelentine in luke warm water (50gm).
5.Add this melted Gelentine in the above mixture.
6.Set in a tray, leave it for 6-8 hours, cut 12 each equal potion of 125 gm for a portion.
7.Melt the sugar to golden colour on a medium flame. Turn off the flame and add butter
8.Mix properly, add heavy cream, stir constantly on a light flame to get a smooth sauce consistency mixture.
9.Cool down the sauce
10.Apply a required quantity of caramel sauce over the mango mousse portion and serve chilled