| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
Italian |
Fruit desse, Mango, Mousse |
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
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:
“Don’t put a question mark where God puts a period.”