White Chocolate Mousse | Mango Sorbet

 

Serves 4

 

Ingredients:

• 6 oz heavy cream

• 8 oz white chocolate, chopped

• 2 sheets gelatin dipped in ice cold water until softened or 1 teaspoon powered gelatin mixed with 5 oz cold water

• 8 oz whipped cream

• 4 oz guava paste

• 1 cup diced papaya and mango

• 4 scoops mango sorbet

 

Preparation:

• Place white chocolate pieces in a bowl.

• 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.

• Once cooled, incorporate whipped cream into mixture and place in a round or square mold. Store in refrigerator until it sets.

• 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!