This delicious yet light dessert is wonderful for a hot balmy summer night - it also displays beautifully and can be done in advance and stored in the fridge.
Ingredients- A
250g Cream Cheese
2/3 cup Thickened Cream
3 Egg whites
2/3 cup Caster Sugar
1 larger size Mango. Diced and blended
1.5 teaspoon Gelatine powder + 1/4 cup boiling water
Method A:
Beat cream cheese, sugar, thickened cream and mango in the food processor until light and smoothly.
In the another bowl, beat eggs white until stiff peaks form.
Add beaten egg white to mixture.
Add gelatine water, mix well.
Pour the mixtures into the a coupe champagne glass or one of your choice until half full.
Refrigerate about 2 hours.
Ingredients B:
2 large Mangoes - diced and blended
1/3 cup caster sugar*
1 teaspoon gelatine powder + 1/3 cup boiling water
Method B:
Mix all ingredients together well.
Pour onto mango mousse to about 1cm height to form topping.
Refrigerate at least 1 hour.
Ingredients C:
125g Butter
1/3 cup Caster Sugar
2/3 cup Plain fFour
2/3 cup Ground Almond
Method C:
Preheat oven to 180C.
Add all ingredients to a bowl.
Rub with your fingers until resembles crumbs.
Pour into a baking tray with baking paper.
Bake about 30 minutes or until golden brown.
Cool to the aside.
For serving:
Sprinkle almond crumble onto the mousse.
Pipe fresh cream on the top and decorate with a cherry/ strawberry/ mango slice and mint.
You can add a piece of almond tuile biscuit too if you like- Please check the recipe from our blog.
Serves eight.
*Add or reduce sugar to taste
Contact: lee.leehocklai@gmail.com
Contact: lee.leehocklai@gmail.com
