Recipe Mango Mousse Boma Animal Kingdom Lodge
Yield: 4 dozen
8 ounces Mango Puree
½ cup Sugar
4 teaspoons Lemon Juice
6 each Gelatin Sheets
16 ounces Heavy Cream
4 dozen Chocolate or Sugar Dough Shells
1. Bloom gelatin in cold water until soft. Drain and squeeze out excess water.
2. Heat puree, lemon juice, and gelatin together in microwave. Heat until gelatin dissolves.
3. Whip cream to a soft ribbon state with the sugar. Put puree mixture in a large bowl and slowly whisk the puree mixture in with the whipped cream. Try not to over mix.
4. Pipe into the shells. Garnish with chocolate cigarette or dry fruit.