INGREDIENTS
- For the pudding:
- – Eggs 2 models approx.
- – Sugar 150 g.
- – Butter 150 g.
- – Flour 150 g.
- – Baking powder 7 g.
- – Vanilla essence.
- For the mango mousse:
- – Sugar 200 g.
- – Whites 2 pcs.
- – Water 73 g.
- – Processed mango 200 g.
- – Unflavored gelatin 6 g.
- – Milk cream 250 cc.
- For the coconut cream:
- – Milk cream 500 g.
- – Impalpable sugar 100 g.
- – Coconut taste essence.
- – Grated coconut 70% fats content material.
- Decor:
- – Coconut flakes.
- – Diced mangoes.
Mango and coconut cream mousse to be happier! Dessert in glass with pudding
PROCEDURE:
1. Beat the butter with the sugar till white.
2. Add the eggs and at last the flour in an enveloping method.
3. Stretch on a 30 x 40 plate with buttered parchment paper.
4. Bake at 180ºC (medium oven) for 10 minutes.
For the mango mousse:
1. Course of the mango till it turns into pulpy and put aside.
2. Put together an Italian meringue with sugar, water and egg whites.
3. Hydrate the gelatin.
4. Beat the cream to ½ level.
5. As soon as we’ve got the meringue prepared, the cream and the pulp, activate the gelatin within the microwave and add it to the fruit pulp, matching the densities.
6. Then add the fruit to the Italian meringue in two folds and in an enveloping means, lastly shut with the whipped cream to ½ level.
For the coconut cream:
1. Make a chantilly cream with the sugar, flavoring, powdered sugar and coconut.
