Add gelatin to the mixture along with melted white chocolate. Mix the white chocolate mousse and mango confit. Place into a mold and keep in the freezer for 4 hours. When ready, pour the mango glaze ...

Leave to soak for 5 minutes. Cut the mango in half either side of the large flat stone. Using a large spoon, scoop out the flesh and put into a food processor. Add the lime zest and blend until as ...

Making chocolate mousse from scratch takes some patience and a bit of skill, but if you choose the wrong chocolate to use, it ...

Refrigerate until firm, about 30 minutes. To make the mousse: In a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling ...

Inside each work of art lies a three-layer vanilla bean cake filled with white chocolate cherry blossom mousse and a cherry ... soak the gelatin in cold water until softened.

White chocolate mango mousse served with baked lychee custard making for a tempting dessert to prepare at home. Make a créme anglaise. Pour the anglaise over the melted chocolate and emulsify, add the ...