6tablespoons cantuccini italian cookies: small variant otherwise break them in small pieces
4tablespoons gin with spices
2egg whitessize L
When using gelatin you dissolve it in a hot liquid, therefore you heat the mango juice. The strength of the gelatin will lower when the liquid is boiling, so turn the heat off before you add the gelatin.
Soak gelatin in cold water, before adding it to the warm liquid. Otherwise, the outside of the gelatin swells too quickly and the liquid can't reach the inside.
First, combine a bit of egg white with the cream, so it becomes a bit airy and it will mix better and therefore stays lighter in the end.
If there are children or pregnant women attending dessert, soak the Cantuccini in mango juice instead of gin.
In this recipe, you need 2 sheets of gelatin. If you have powdered gelatin use 1 teaspoon instead. You can also use agar (add ½ teaspoon)
If you don't want to use normal egg whites in case of the Salmonella which could be on the eggs (which doesn't happen often, but it can so don't serve raw eggs to elderly or sick people and young children), use pasteurized egg whites which can be bought in the supermarket. You can also use Aquafaba. Aquafaba is the liquid that stays behind after cooking beans (like chicken peas). 3 tablespoons Aquafaba replaces 1 egg white.
Mango can also be substituted with pineapple. Replace the Gin with Malibu for a tropical dessert.
Put the gelatin sheets in a bowl with cold water for 5 minutes until they're soft.
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 into small cubes and put one tablespoon of mango cubes on the Cantuccini.
Heat ½ cup (100 ml) Mango juice and bring to a boil.
Let it simmer for 5 minutes.
Turn the heat off 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.