| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Italian | Fruit desse, Mousse, Mango | 6 | Servings |
INGREDIENTS
| 6 | Egg yolks | |
| 1 | c | Confectioners' sugar |
| 1/4 | c | Dark rum |
| 1 | ds | Pure vanilla extract |
| 1 | lb | White chocolate; melted |
| 1 1/2 | c | Heavy cream; whipped |
| 6 | Ripe mangoes; 6 to 8, peeled and diced | |
| 2 | ds | Almond Italian syrup |
| Fresh mint; for garnish |
INSTRUCTIONS
WHITE CHOCOLATE MOUSSE TO ASSEMBLE For the mousse, place egg yolks, confectioners' sugar, rum, and vanilla in a medium-size bowl and whisk to blend well. Place bowl over boiling water to form a water bath. Do not let the bottom of the bowl touch the water. Whisk continuously until the mixture is the consistency of softly whipped cream, 4 to 5 minutes. Remove from the heat and cool to the same temperature as the chocolate. Blend egg mixture and chocolate together with large strokes. Once chocolate is incorporated, gently fold the whipped cream into the chocolate mixture. Refrigerate until ready to use. To assemble the dish, place mangoes in a large bowl and toss with Italian syrup. Then distribute the mangoes among 6 to 8 large wineglasses or colorful bowls. Top with the mousse, garnish with fresh mint, and serve cold. Serves six to eight. NOTES: With mangoes, this dessert has a tropical flair, but if you can't find really good mangoes try peaches or fresh berries. This is really pretty in a large wine glass, or fan the mango out on a dessert plate, then top with the mousse. Recipe By : Cooking with Caprial Posted to MC-Recipe Digest V1 #299 Date: Wed, 13 Nov 1996 05:26:01 +0000 From: Marilyn Thomson <mthomson@worldnet.att.net>
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”