White Chocolate Mousse | Mango Sorbet
Serves 4
Ingredients:
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6 oz heavy cream
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8 oz white chocolate, chopped
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2 sheets gelatin dipped in ice cold water until softened or 1 teaspoon powered gelatin mixed with 5 oz cold water
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8 oz whipped cream
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4 oz guava paste
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1 cup diced papaya and mango
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4 scoops mango sorbet
Preparation:
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Place white chocolate pieces in a bowl.
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Bring heavy cream to a boil and pour over chocolate, stirring well until chocolate is melted and smooth. Add gelatin, stir and allow to cool down.
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Once cooled, incorporate whipped cream into mixture and place in a round or square mold. Store in refrigerator until it sets.
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When mousse is set, unmold and spread a thin layer of guava paste on both sides.
Presentation:
Place mousse on plate and decorate with pieces of fresh papaya and mango. Use pyramid mold for mango sorbet and serve.
Cheers!


