How To Make Mango Mousse With Cashew Praline And Dark Chocolate

Ingredients

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Make Cashew Praline

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Melt sugar with 1sp water in a pan. Once it turns golden, add chopped cashews and a pinch of salt. Pour the mixture on a lined tray and let cool.

Make Mango Mousse

[{ "selector": "#anim3", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Bloom agar again in cold water. Mix mango pulp with condensed milk and stir in agar agar. Fold in whipped cream.

Make Chocolate Ganache

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Melt dark chocolate with cream on a double boiler.

Assemble

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Pour mousse into dessert glasses, add ganache in the center and sprinkle the cashew praline. Serve chilled.