Ingredients
-
1
-
1/4
-
4
-
1/2
-
2
-
2
-
1/2
-
1
-
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
Whisk Gelatine Into Hot Water With a Fork and Set Aside. |
|
2
Done
|
Beat Egg Yolks and Sugar Until Creamy. |
|
3
Done
|
Stir in Mango Puree, Gelatine, Lemon Juice and Rind. |
|
4
Done
|
Whip Cream Until Stiff and Fold Into Mango Mixture. |
|
5
Done
|
Beat Egg Whites Until Stiff and Lightly Fold Through Mango Mixture Until Well Combined. |
|
6
Done
|
Pour Mousse Into 6 Individual Lightly Greased One-Cup Moulds or One 1 |
|
7
Done
|
5-Litre Mould. |
|
8
Done
|
Refrigerate 2 Hours or Until Set. |
|
9
Done
|
For the Sauce Combine the Water and Sugar in a Small Saucepan and Stir Over Low Heat to Dissolve Sugar. |
|
10
Done
|
Bring to the Boil Without Stirring. |
