• Prep Time 15 minutes
  • Cook Time minutes
  • Serving For 10 People
  • Difficulty Easy
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This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • 200g White Couverture Chocolate
  • 150g Plain Yogurt
  • 8g Gelatine Powder
  • 40g Cold Water
  • 250g Anchor UHT Whipping Cream
  • Baked Crumbles/Biscuits
  • Fresh Mango
  • Ready-made Mango Sauce

Instructions

  1. First, soak gelatine with cold water.(approximately 10 minutes)
  2. In a medium bowl, melt white couverture using double boil method. Remove from the heat.
  3. Use a hand whisk to whisk in the yogurt into the white couverture.
  4. Melt the soaked gelatine and then whisk into the previous mixture. Let the mixture cool down slightly at room temperature.
  5. In a mixing bowl with whisk attachment, whip the Anchor Whipping Cream(2 - 4 °C) until soft peak. Then using a spatula to fold into the chocolate mixture.
  6. Pour the mousse into the glasses with some crumbles at the bottom. Then keep in the fridge to chill.
  7. Deco with fresh mango and mango sauce. Serve chill.

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