John Myers
Contents
show
Ginger Chocolate Mousse with Mango and Raspberry
The perfect ginger chocolate mousse with mango and raspberry recipe with a picture and simple step-by-step instructions.
Ginger chocolate mousse
- 250 g Dark chocolate
- 4 Pc. Eggs separated
- 6 tbsp Sugar
- 2 tbsp Ginger liqueur
- 1 tbsp Ginger paste
- 400 g Cream
fruit
- 250 g Raspberries
- 0,5 Pc. Mango
- 1 Pc. Banana
- 1 tbsp Orange liqueur
- 1 tsp Powdered sugar
- 1 tsp Lemon juice
- 1 Msp Orange peel
- Mint leaves
- Melt the chocolate in a double boiler. Let cool slightly. Put the egg yolks and sugar in a bowl and stir until frothy. Stir chocolate, ginger liqueur and ginger paste into the mixture. In a clean bowl, whip the egg whites until stiff and then fold them carefully into the chocolate mixture. Spread the chocolate mixture on dessert bowls. Place in the refrigerator for at least 2 hours.
- Wash the raspberries, peel the mango and banana and cut into pieces. Put everything in a bowl and mix in the powdered sugar, orange liqueur, grated orange peel and lemon juice. Arrange and garnish with cut mint leaves.
Facebook Comments