Mango Mousse with Raspberry Gelee Shots

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Mango Mousse with Raspberry Gelee Shots

Easy dessert shooters with delicious, luscious and creamy mango mousse topped with Raspberry gelee and beautiful garnish. Sure to win you some compliments.

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Mango Mousse with Raspberry Gelee Shots

Makes 14 – 16 small glasses


INGREDIENTS

For Raspberry Gelee:

120 grams ( 1 cup) Fresh/ Frozen raspberries
45 grams ( 3 tbsp) Granulated Sugar
1 tsp Unflavored Gelatin
1 tbsp Cold water

For Mango Mouse:

150 grams ( ¾ cup) Mango puree
40 grams ( 3 tbsp ) Granulated sugar
5 grams ( 1.5 tsp ) Unflavored Gelatin
2 tbsp Cold water
250 ml Whipping Cream

Vanilla Sponge Cake
½ Chopped Mango

For Garnish:

50 grams Compound white Chocolate
14 – 16 Fresh Raspberry
1 tbsp Powdered Sugar
14 – 16 Sugar Pearls