Chocolate Mousse

Ingredients:
3 tbs cocoa powder
90 gms sugar
11/2-cups milk
1tsp gelatin
250 gms fresh cream
3 egg yolks
1tsp vanilla essence
1 pkt. (Cadbury’s) Nutties

Method:
Mix gelatin in half a cup water and set aside. In a separate dish, mix egg yolks, sugar, milk and cocoa powder. Heat the mixture to make custard. Set aside to cool. Separately, heat the gelatin until it is transparent and set aside to cool. When the gelatin and the mixture are cool, mix the two well. Turn the mixture out into a bowl. Set this bowl on an ice bowl. Mix fresh cream & essence. Decorate with Nutties.

Mango Soufflé

Ingredients: 
11/2-cups mango pulp
2 cups fresh cream
5 eggs
150 gms sugar
½ liter milk
75 gms icing sugar 
50 gms gelatin

Method:
Mix sugar & egg yolks. Add warm milk. Double boil the mixture on low flame, after setting it on a bowl of water. Stir continuously. When the mixture sets on the spoon, lift the bowl from the water and set aside. 
Separately, mix gelatin with water and heat it until transparent.
Beat icing sugar with egg white. Add gelatin & mix it well. After the mixture is completely cool, add fresh mango pulp, fresh cream & the sugar mixture and set in fridge.

Archives:
June 1st issue: Mango Tango