Dark chocolate mousse on exotic fruit pulp

Ingredients

Directions

1. 1

   Rinse a mixing bowl with hot water. Mix cream and milk together. Add cream powder and mix with the whisk of the hand mixer on the lowest setting. Then whip on highest setting for approx. 3 minutes and chill for at least 1 hour. Cut mango fruit halves from the stone. Peel the fruit flesh, add 100 ml apple juice and puree.

2. 2

   Sort raspberries. Add 50 ml apple juice and honey, puree and pass through a sieve. Remove the cream, fill into a piping bag and squirt into matching tall glasses. Pour mango puree onto the mousse. Run the raspberry puree over the back of a teaspoon onto the mango puree

3. 3

   45 minutes waiting time