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International Recipe : Vanilla Mousse with Mango Caramel

Serves 6 to 8


  • 125ml milk
  • 125ml cream
  • 1 vanilla pod
  • 6 egg yolks
  • 75g sugar
  • 12g gelatin, soaked in
  • 2-3 tbsp cold water
  • 250ml chilled whipping cream

Mango caramel

  • 120g sugar
  • 300g mango puree
  • 50ml lime juice


  1. To prepare the mousse, place the milk and cream in a saucepan. Split the vanilla pod and scrape the seeds into the milk and cream in the pot. Bring to a boil over low heat.
  2. Whip the yolks and sugar in a mixing bowl to mix well. Add the boiled milk mixture to the yolk mixture, stir with a wire whisk to mix well.
  3. Strain the custard sauce and add the gelatin which has been pre-soaked in the cold water for a few minutes. Stir with a wire whisk to mix well. Set in the refrigerator to chill slightly.
  4. Meanwhile, whip the chilled cream until it sets in a foam. Mix with the slightly chilled custard sauce and pour into 7cm-diameter round moulds. Refrigerate until set.
  5. To prepare the caramel, place the sugar in a heavy-bottomed pan and cook over a low flame.
  6. Stir occasionally until the sugar starts to melt and turns a lovely golden brown.
  7. When it comes to a boil, remove from heat and add the mango puree and lime juice. Stir to mix well (for a creamier taste, stir in one tablespoon of cream)
  8. To serve, unmould mousse onto serving plate and top with the mango caramel sauce.

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Last Modified: 11/28/11.