Mango Ginger Mousse

Ingredients

• 3 eggs, separated
• 4 tablespoons sugar
• 1/2 teaspoon gelatin
• 1 pinch saffron thread
• 1 cup mango puree (fresh or canned nectar)
• 1/2 teaspoon candied ginger, finely chopped
• 1/2 cup heavy whipping cream

Garnish

• mint leaf
• fresh edible flower

Directions

1. 1

   Soak the gelatin and saffron in 2-3 tablespoon of warm water for 10 minutes.

2. 2

   Mix the egg yolks, sugar, gelatin and saffron with 2 tablespoon of water in a bowl and place it over a double boiler and whisk continuously to make a thick custard.

3. 3

   When the mixture coats the back of a spoon it is ready remove from stove.

4. 4

   Cool slightly and fold in the mango puree and the candied ginger.

5. 5

   Beat the egg whites in a clean dry bowl till soft peaks form and set aside.

6. 6

   Whip the cream and fold into the mango mixture.

7. 7

   Gently fold in egg whites carefully.

8. 8

   Pipe it into pretty Champange glasses, mini tart crust or mini chocolate shell using a large 5 star nozzle.

9. 9

   Garnish with mint or flowers.Serve chilled.