Mango mousse with brown gin
This mango mousse is fresh, spicy because of the brown gin with all it’s herbs and crunchy with the added cantuccini.
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This recipe is:
italian cookies: small variant otherwise break them in small pieces
Put the gelatin sheets in a bowl with cold water.
In each bowl place 1½ tablespoon of cantuccini.
Pour 1 tablespoon gin on each glass with cookies and let them stand for about 5 minutes.
Whisk the cookies, so every cookie get it's share of gin.
Cut the mango in small cubes and put one tablespoon of mangocubes on the cantuccini.
Heat 100 ml Mango juice and bring to a boil.
Let it simmer for 5 minutes.
Turn the heat of and add the gelatin sheets.
Whisk well so they will dissolve. Let it cool down slightly.
Stiffen the egg whites in a bowl.
In a second bowl beat the cream until it's stif.
With a spatula whisk the mango/gelatine juice through the cream.
Add the egg whites and gently spoon the whites in (so everything stays light).
With a spoon put the mousse on the mango and put the glasses for at least 2 hours in the refrigerator.
Heat 100 mL mango juice until you get a thick syrup and let it cool down.
Cut the mango in small slices.
Pour 1 tablespoon of mango syrup on the mousse.
Decorate with mango slices. Bon appetit!
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Mango mousse with brown gin https://www.byandreajanssen.com/mango-mousse-with-brown-gin/ 11/01/2014