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Cooking with Lounge | Mango-choco duet

Cooking with Lounge | Mango-choco duet
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First Published: Sun, Jun 14 2009. 10 31 PM IST

Updated: Sun, Jun 14 2009. 10 31 PM IST
CHOCO MANGO
Ingredients
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200ml cream
100g castor sugar
400g milk chocolate (melted)
200g Alphonso mango pulp
200g whipped cream
15ml gelatin
1 sponge cake
Cherries and mango slices for garnishing
Method:
Heat the cream and add the melted chocolate. Add half the sugar. The colour of the mix will become a dark brown. Keep aside and allow the sauce to cool.
In a separate pan, mix the mango pulp and remaning sugar and whisk well. Bring the mix to a boil and then add melted gelatine. Set in tray to freeze. You can use a steel plate, but first line it with cling film.
Take three fourth of the cream-chocolate sauce and add whipped cream. Whisk well. The mousse is ready.
Line a mould with the sponge cake and add a layer of the mousse on it. Place a slice of the mango gelatine over it and top off with chocolate mousse. Allow this to set in the fridge for at least half an hour. Then layer with the cream-chocolate sauce. Garnish with mango slices and cherries.
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First Published: Sun, Jun 14 2009. 10 31 PM IST
More Topics: Choco | Mousse | Mango | Cooking Video | Quick Recipe |