Mango sorbetto with white chocolate mousse

Mango sorbetto with white chocolate mousse

Sorbetto al mango con mousse al cioccolato bianco

By
From
PIDAPIPÓ
Serves
8

This is another recipe that’s all about sourcing the best fruit. The smell of a mango is the best test. They have a strong, sweet smell when they’re really ripe. Don’t use them underripe because they can be sour. White chocolate is a great match with the sweet, tart mango and though this is a really easy dessert to make, it seems to impress people so it’s a good one to pull out at a dinner party.

Ingredients

Quantity Ingredient
800g see method for ingredients

White chocolate mousse

Quantity Ingredient
175g white chocolate, broken into small chunks
4 egg yolks
50g caster sugar
400ml pouring cream
1 teaspoons gelatine powder
1-2 tablespoons filtered water

Method

  1. To make the white chocolate mousse, melt the white chocolate in a double boiler or microwave.
  2. Add the egg yolks and sugar to the bowl of an electric mixer with the whisk attachment added and beat together until thick, pale and doubled in volume.
  3. Whisk the cream in a bowl until soft peaks form.
  4. Add the gelatine to a small bowl, cover with the water and stir until the gelatine is dissolved. Add a few spoonfuls of the beaten egg yolk mixture to the gelatine and mix together, then spoon this mixture into the bowl of the electric mixer with the rest of the beaten egg yolks and beat to combine. Pour in the melted white chocolate, beating as you go, then fold in the whipped cream to form a light, airy mousse.
  5. Spoon the mousse into eight serving bowls and transfer to the fridge to chill until set. When ready to serve, take the mousse out of the fridge and top each bowl with a scoop of mango gelato.
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