Exotic fruit Jelly
- Mango puree 1 cup
- Sugar 2 Oz
- Gelatin powder ½ packet
In a sauce pot over medium heat, bring the fruit puree to a boil with the sugar.
Sprinkle the gelatin into the fruit puree and stir it up.
Pour into a cake pan lined with plastic wrap, let it cool, and place in the freezer. It will be much easier to handle while frozen.
Milk chocolate mousse
- Milk ¼ cup
- Sugar 2 oz.
- Vanilla bean 1
- Egg yolk 2 each
- Milk chocolate 5 oz.
- Cream 1 cup
- Gelatin leaf ½ packet
- Jack Daniel's 1 tbs.
In a small sauce pan bring to a boil the sugar with the water.
While the sugar is cooking, in a mixer, using the whisk attachment, whip the yolks.
Once the temperature of the sugar reaches 230 F (using a candy thermometer) and the yolks have developed a fluffy consistency, pour the sugar slowly along the edge of the mixing bowl, as not to cook the yolks too rapidly. Continue mixing for approximately a couple of minutes.
Scrape the vanilla bean into the milk, bring to a boil, add the gelatin, and remove from heat.
In a large bowl pour the milk over the chocolate. Add egg yolk mixture, Jack Daniel's and combine. Set aside
Whip the cream & fold into chocolate mix.
Chill the mousse in the fridge to thicken for 4-5 minutes