Mango Mousse with Fruit Sauce

Thinly peel and squeeze well-washed lemons. Cut lemon peel into very fine strips. Peel the mangos, remove the pulp from the core and blend together with the juice of one lemon in a hand mixer. Soak the gelatine in cold water for 5 minutes, then squeeze out the gelatine, put it in a small saucepan on 1 or automatic heat 1 to 2 until liquid, add the orange liqueur. Beat the egg yolks with the brown sugar until creamy, stir the gelatine, which has cooled a little, into the fruit puree. Add egg yolks and yogurt. Separately, whip egg whites and whipped cream until stiff, then stir into the cream in order. Place the mousse in the refrigerator to set for about 2 hours.

For the fruit sauce, blend the berries in a hand mixer, pass through a sieve and sweeten with powdered sugar.

For the brittle, melt the sugar in a saucepan and brown the oat flakes, then add the lemon zest. Deglaze the brittle with whipped cream and cool on a buttered plate.

Serve the mango mousse on fruit sauce, garnished with lemon brittle.

60 min

of Hamburgische Electricitätswerke Ag

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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