Mango mousse II

Ingredients for Mango mousse II

Instructions for Mango mousse II

To prepare the Mango mousse II recipe, please follow these instructions:

Husblasen soak in cold water. Slice the mango fruits through lengthwise. Peel mango, three of the half and cut the meat into smaller pieces. Com 1/3 of mango flesh in a saucepan with orange juice, 1 tablespoon water and half of the sugar. Put lid on and cook on a low heat for about 10 minutes to a Compote. Roof box the role of heat. Wring water from the gelatine and stir it in kompotten. Came the rest of the raw mangokød in the Blender together with kompotten and blend to a smooth puree. Pureen pour back into cash role and add the rest of the sugar and the egg yolks. Set it on the back burner and stir constantly for it thickens like a cream. The cream may not approach the boiling point. Roof box the role of heat (continue to touch). Refrigerate the cream until it is lukewarm. Stir regularly.

Whip the cream stiff with 1 tsp. sugar and turn it into the mango cream with liqueur and grated to be half of limefrugten. Advantage the cream in glass and style cold in 6-7 hours. Garnish with the remaining 1/3 mango and a little grated lime peel.