½ cup milk
2 tablespoon castor sugar
2 egg yolks
2 teaspoon gelatine powder dissolved in 1 tablespoon boiling water
180g white chocolate, broken into pieces
¾ cup pouring cream, beaten to stiff peaks
2 large ripe mangoes, peeled and cut into cubes
Almond bread, to serve
For mousse, bring milk almost to the boil in a medium saucepan
then remove fromheat.
Combine sugar and egg yolks in a bowl and whisk briefly.
Gradually whisk hot milk into egg mixture then return to the
saucepan and stir over lowheat until mixture thickens enough to
coat the back of a wooden spoon. Do not boil.
Remove from heat, add gelatine mixture and stir until smooth.
Melt chocolate in a bowl over a saucepan of simmering water or in
the microwave. Fold chocolate into egg yolk mixture and then fold
creaminto the mixture. Pour mousse into a bowl, cover and
refrigerate until set.
To serve, divide mangoes between four serving bowls, top with
scoops of mousse and serve with almond bread.