2 ripe mangoes (it is very difficult to find good, if you are not sure best to avoid buying them, there are by Peck, but also cost € 10 each)
2 tablespoons of sugar cane
Cognac 1 teaspoon lemon juice 3 eggs
200 ml of fresh whipped cream
Cut mango in half, remove stones, put the pulp into a bowl and marinate it with a tablespoon of brown sugar, lemon juice and Cognac.
Separate the yolks from the whites. Whip the egg yolks with sugar until they become frothy and add the chopped mango puree. Whip the cream and the egg whites until stiff: incorporating both gentle mousse. Pour into a crystal bowl or in small cups dispensed. Allow to cool in the refrigerator for at least 12 hours. Just before serving, decorate with cat tongues.
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