About White Chocolate Mango Mousse With Lychee Custard Recipe: A delectable summer special mango recipe with the goodness of lychee (litchi). White chocolate mango mousse served with baked lychee custard making for a tempting dessert to prepare at home.
Ingredients of White Chocolate Mango Mousse With Lychee Custard
For white chocolate mango mousse:
100 gms mango pulp
350 gms milk
50 gms sugar
3 gms gelatin sheets
370 gms white chocolate
For lychee custard:
250 gms cream
50 gms sugar
How to Make White Chocolate Mango Mousse With Lychee Custard
Prepare white chocolate mango mousse:
1.Make a créme anglaise. Pour the anglaise over the melted chocolate and emulsify, add the gelatin sheets.
2.Once the emulsion is at about 40º C, add the whipped cream and mix until you get smooth & shiny mixture and set it aside.
Prepare lychee custard:
1.In a pan, heat the cream until 80°C, add the sugar and boil altogether. Add the yolks. Strain the cream mixture.
2.Add chopped lychee on top and bake it in a small round silicone mat for 20 minutes or until center is set. Remove from oven & freeze.
1.In a dome silicone mat, fill the mango mousse to halfway then place into each center, the insert.
2.Smooth over to the level of the mat with remaining mousse and place in the mat into the freezer.
3.Unmould the mousse and spray it with yellow cocoa butter spray and let it thaw.
Key Ingredients: For white chocolate mango mousse:, mango pulp , milk, Yolks, sugar , gelatin sheets, white chocolate, For lychee custard:, cream, Yolks, sugar, Lychees