Black cherry and mango mousse with black cherry coulis (serves four people)
Ingredients
1 litre double cream
500 ml black cherry coulis
500 ml mango puree
200g caster sugar
6 leaves of gelatine
Selection of berries
5ml cherry coulis to garnish
Method
1. Soak your gelatine leaves in cold water until they are gelatinous (soft).
2. Whisk your double cream to soft peak with your sugar.
3. Remove the gelatine from the cold water and place in a bowl and microwave until it’s dissolved to a fluid.
4. Add a little cream to the gelatine to cool the mixture down if hot and mix into whipped cream.
5. Divide the cream mix in half and add mango to one and cherry to the other.
6. Line four cake moulds in clingfilm and pour the cherry one into the moulds and chill for 10 minutes.
7. Remove the moulds from the fridge and pour the mango one on top of the cherry one then place back into the fridge for one hour.
8.To serve remove the clingfilm from your moulds and place onto a plate, garnish with the rest of the cherry coulis and berries.
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