Fromage Frais And Mango Layer

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8p
40 min

Fromage frais mousse:
4 gelatine sheets
300 g. fromage frais
100 g. condensed milk
3 egg whites
50 g. sugar

Mango jelly:
500 g. mango purée (crushed in a processor)
4 gelatine sheets
100 g. condensed milk
3 egg whites
50 g. sugar

Así puedes prepararlo

Soak the gelatine sheets in cold water for around 10 minutes.
Warm a small amount of the fromage frais and when it starts to boil, remove from the heat and dissolve the gelatine in it.
Add the rest of the fromage frais and the condensed milk (you can replace this by 100 g. regular milk with 80 g. sugar dissolved in it). Beat the egg whites until opaque and foamy, add the sugar and continue beating until you have a smooth, shiny meringue mixture.
Fold in the fromage frais mixture.

For the mango jelly
Soak the gelatine sheets in cold water for around 10 minutes.
Heat a small amount of mango purée, remove from the heat and dissolve the gelatine in it; add the rest of the purée little by little.
Fill the mould in layers, allowing each one to chill in the fridge before adding the next.

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