Mango mousse with tamarind sauce
Instructions
Get shapes from 10 4 cl.
Prepare a puree with mango pulp as indicated in the recipe's cream and mango.
Cook in a saucepan the yolks, 40 g of sugar and white wine up to the boiling point.
Soften the gelatine in plenty of cold water, sgocciolatela using a strainer and add to hot cream; Add the fruit puree, mixing with a whisk.
Whip the cream in a bowl with the remaining sugar and stir in the cream.
At this stage of preparation the custard should still be warm and not very wrinkled.
Then pour the mixture into molds and let it solidify in the refrigerator.
For the sauce you need to peel the tamarinds and pass through a sieve the pulp.
Cook for 3-4 minutes in a saucepan together with the sugar and let cool.
Take the machine out of the refrigerator, emerge them in warm water for a moment, so easier to unmold the cream, and capovolgetele on the plate.
Serve the custard with tamarind sauce, decorated with cream and mint leaves.
Ingredients and dosing for 4 persons
- 350 g of with mango pulp
- 2 egg yolks
- 60 g of sugar
- 6 cl of white wine
- 5 sheets gelatine
- 35 cl of whipping cream
- For the sauce:
- 4 tamarinds
- 80 g of sugar
- 1 tablespoon of cream
- Some leaves of mint (for garnish)