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A sweet and tart dessert at the same time to melt pleasure.
- 250 g whipping cream
- 400 g raspberries
- 1 ripe mango
- 300 g caster sugar
- the juice of 1 half lemon
- 6 sheets of gelatin
- some red fruits for the decor
Mix the raspberries and heat this coulis with 150 g of sugar. Soak 4 sheets of gelatin in water. Spin them and melt them in the sauce. Take off the fire. Make the same preparation with the flesh of the mixed mango, 50 g of sugar, the lemon juice and 2 sheets of gelatin. Whip the whipped cream by adding the remaining sugar at the end. Mix the raspberry puree with two-thirds of the whipped cream and the mango puree with the remaining third. In a charlotte mold or individual mussels, pour half of the raspberry cream, then the mango cream and finish with the raspberry cream. Keep cool for at least 4 hours. When serving, dip the mold for a few seconds in hot water, unmold. Decorate with some fresh fruits.