MANGO GINGER MOUSSE
A refreshing Indian dessert! Candied ginger is fresh ginger that's cooked in sugar syrup and crystallized. If you want to make your own Recipe #102933 but it is easily available at most grocery stores.
Provided by Rita1652
Categories Tarts
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Soak the gelatin and saffron in 2-3 tablespoon of warm water for 10 minutes.
- Mix the egg yolks, sugar, gelatin and saffron with 2 tablespoon of water in a bowl and place it over a double boiler and whisk continuously to make a thick custard.
- When the mixture coats the back of a spoon it is ready remove from stove.
- Cool slightly and fold in the mango puree and the candied ginger.
- Beat the egg whites in a clean dry bowl till soft peaks form and set aside.
- Whip the cream and fold into the mango mixture.
- Gently fold in egg whites carefully.
- Pipe it into pretty Champange glasses, mini tart crust or mini chocolate shell using a large 5 star nozzle.
- Garnish with mint or flowers.Serve chilled.
Nutrition Facts : Calories 234.3, Fat 14.8, SaturatedFat 8, Cholesterol 199.4, Sodium 65.2, Carbohydrate 20.7, Fiber 0.7, Sugar 19, Protein 5.8
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