Ingredients:
The Crust
120g crushed graham crackers
45g melted unsalted butter
First Layer
30g milk hot
5g softened gelatin
70g heavy cream
8g granulated sugar
120g yoghourt
Second Layer
70g heavy cream
8g granulated sugar
120g mango puree
60g yoghourt
5g softened gelatin
5g milk hot
Top Layer
3g softened gelatin
40g hot water
40g mango puree
Steps:
- Wrap the bottom of each mousse mold with plastic wrap. In a clean bowl, crush 120g graham crackers into fine crumbs, mix with melted unsalted butter, pour them into the mousse molds, and press them down firmly into the bottom. Smooth it out, and set in the fridge to chill for 20 minutes.
- In a clean bowl, mix well 30g hot milk with 5g softened gelatin, set aside. Bring together 70g heavy cream and 8g granulated sugar and use a hand mixer to beat until thickened. Mix in 120g yoghourt and gelatin mixture. Fill the mousse mold half full and chill them for 20 minutes.
- In a clean bowl, press and crush 160g fresh mango into mango puree. In another bowl, mix well 5g softened gelatin and 5g hot milk, set aside. Bring together 70g heavy cream and 8g sugar, and use a hand mixer to beat until thickened. Mix in 60g yoghourt, 120g mango puree, and gelatin mixture. Pour into each mousse molds. Save some space for the top layer. Set in the fridge to chill for 20 minutes.
- Mix well 40g hot water and 3g softened gelatin. Mix in 40g mango puree, sift once. Cover each mango mousse surface with it. Set in the fridge to cool until set.
- Thaw the sides a little with a warm towel so you can easily remove the mousse molds. Thaw and serve.
