Easter Calendar 2022
Today is Easter Monday or second Easter day, which is the the final Easter vacation day here in Denmark.
And I will end my Easter Calendar 2022 with yet another mousse recipe, this time I have made mango lemon mousse as the sweet final to yet another Easter lunch/dinner.
When you make this dessert, you need a lot of mixing bowls and you need to whip the different ingredients in a specific order, so you do not need to clean the mixer between each whipping part.
- 4 leaves of gelatine
- 3 egg white
- 4 egg yolks
- 65 g sugar
- 2½ dl dairy whipping cream, 38% fat
- 1 organic lemon - zest & lemon juice
- 250 frozen mango pieces
- Zest the lemon and juice the lemon.
- Add the mango pieces into a cooking pot together with the lemon zest and juice. Bring it to the boil.
- Blend the mango, and place it in bowl, which is stored cold night over.
- Place the gelatine leaves in cold water for 10 minutes.
- Place the egg white in a clean mixing bowl, and whip the egg whites into a firm foam.
- Pour the dairy whipping cream in another mixing bowl, and whip the cream in a airy foam, which is not too firm.
- Place the sugar and egg yolks into another mixing bowl, and whip it thick foam.
- Melt the gelatine leaves in a small container in a water bath.
- Pour the melted gelatine into the cold mango lemon mix, whip well while gentle during pouring. Use the electrical mixer.
- Pour the mango lemon gelatine mix into the whipped egg yolk-sugar, whip well while gentle pouring. Use the electrical mixer.
- Gentle stir in the whipped dairy cream into the egg yolk & sugar mass, little by little. Stir by hand.
- Gentle fold in the whipped egg white in the cream mass, little by little. Stir by hand.
- Fill the dessert mixture into either a large serving bowl or smaller serving bowls/ glasses.
- Place the lemon mousse cold in the refrigerator for minimum 4 hours or night over.