Recipe - Mangoes With White Chocolate Mousse

WHITE CHOCOLATE MOUSSE
6 Egg yolks
1 cup Confectioners' sugar
One fourth cup Dark rum
1 ds Pure vanilla extract
1 pound White chocolate; melted
1 One half cup Heavy cream; whipped

TO ASSEMBLE
6 Ripe mangoes; 6 to 8, peeled
and minced
2 ds Almond Italian syrup
Fresh mint; for garnish

For the mousse, place egg yolks, confectioners' sugar, rum, and vanilla in
a mediumsize bowl and whisk to blend well. Place bowl over boiling water
to form a water bath. Do not let the bottom of the bowl touch the water.
Whisk continuously until the mixture is the consistency of softly whipped
cream, 4 to 5 minutes.

Remove from the heat and cool to the same temperature as the chocolate.
Blend egg mixture and chocolate together with large strokes. Once chocolate
is incorporated, gently fold the whipped cream into the chocolate mixture.
Refrigerate until ready to use.

To assemble the dish, place mangoes in a large bowl and toss with Italian
syrup. Then distribute the mangoes among 6 to 8 large wineglasses or
colorful bowls. Top with the mousse, garnish with fresh mint, and serve
cold.

Serves six to eight. NOTES: With mangoes, this dessert has a tropical
flair, but if you can't find really good mangoes try peaches or fresh
berries. This is really pretty in a large wine glass, or fan the mango out
on a dessert plate,

then top with the mousse.
Recipe By : Cooking with Caprial

Posted to MCRecipe Digest V1 #299

Date: Wed, 13 Nov 1996 05:26:01 +0000

From: Marilyn Thomson mthomson@worldnet.att.net