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White Chocolate Mango Mousse With Lychee Custard Recipe
How to make White Chocolate Mango Mousse With Lychee Custard
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.
- Total Cook Time1 hr 30 mins
- Prep Time 15 mins
- Cook Time1 hr 15 mins
- Recipe Servings2
- Medium
Ingredients of White Chocolate Mango Mousse With Lychee Custard
- For white chocolate mango mousse:
- 100 gms mango pulp
- 350 gms milk
- 5 Yolks
- 50 gms sugar
- 3 gms gelatin sheets
- 370 gms white chocolate
- For lychee custard:
- 250 gms cream
- 3 Yolks
- 50 gms sugar
- 3-4 Lychees
How to Make White Chocolate Mango Mousse With Lychee Custard
HideShow MediaPrepare 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.
Assemble:
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.