Mangoes with White Chocolate Mousse

1. 1

   For the mousse, place egg yolks, confectioners' sugar, rum, and vanilla in a medium-size bowl and whisk to blend well.

2. 2

   Place bowl over boiling water to form a water bath.

3. 3

   Do not let the bottom of the bowl touch the water.

4. 4

   Whisk continuously until the mixture is the consistency of softly whipped cream, 4 to 5 minutes.

5. 5

   Remove from the heat and cool to the same temperature as the chocolate.

6. 6

   Blend egg mixture and chocolate together with large strokes.

7. 7

   Once chocolate is incorporated, gently fold the whipped cream into the chocolate mixture.

8. 8

   Refrigerate until ready to use.

9. 9

   To assemble the dish, place mangoes in a large bowl and toss with Italian syrup.

10. 10

    Then distribute the mangoes among 6 to 8 large wine glasses or colorful bowls.

11. 11

    Top with the mousse, garnish with fresh mint, and serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.