Mango Mousse With Raspberry Gelee Shots

Impress your friends at your next dinner party with this luscious and creamy mango mousse topped off with raspberry gelee shots.

This recipe takes about 30 minutes to prepare: Serves 13 to 16 small glasses.


Raspberry Gelee Shots:

• 1 cup of frozen or fresh raspberries
• 3 tbsps of granulated sugar
• 2 tbsp of water
• 1 tbsp of unflavored gelatin


• 50g white chocolate compound
• Powdered sugar
• Raspberries
• Sugar pearls

Mango Mousse:

• Three quarters of a cup of mango puree
• 3 tbsp of granulated sugar
• 2 tbsp of water
• 2.5 tbsp of unflavored gelatin
• 250 ml of chilled heavy cream
• Mango, cut into tiny chunks
• Vanilla sponge cake


Prepare the raspberry gelee shots first. In a saucepan, place the raspberries, sugar, and water.
Stir the mixture over medium heat until the raspberries break down. Use a spatula to squish them down.
In the meantime, prepare the gelatin by placing a tablespoon of water in a small bowl and add the gelatin powder. Let it set for 5 minutes.
Once the gelatin is set, add it to the raspberry mixture. Stir well until the gelatin granules are dissolved.
Remove the raspberry mixture from the heat.
Using a strainer, pour the mixture and push carefully using the back of the spoon. The strainer will catch all the seeds and lumps from the mixture.
Set aside and let it cool completely.

Place the white chocolate compound in a small bowl. Melt it in the microwave in 20-second intervals and stir it in between until it is smooth and melted.
Place dollops of the melted chocolate on parchment paper. Spread it out with a spoon in a single upward motion to make it look like a small feather.
Use a rolled cardboard to place the parchment paper so that the feather will follow the curve. You can use a tissue roll cardboard cut lengthwise.
Let it set in the fridge.

In a saucepan, pour the mango puree and sugar. Mix well.
Place the saucepan over medium heat. Stir gently until the sugar is mixed well with the puree.
Pour some water in a small bowl and add the gelatin. Let it sit for 5 minutes.
Once the gelatin is set, add it to the mango mixture. Mix well until the gelatin granules are dissolved.
Turn off the heat and pour the mixture onto a bowl. Let it cool to room temperature.

Add the heavy cream onto a bowl and use a hand mixer to whip it. Start whipping on Low and then move on to Medium speed.
Beat until the cream becomes soft peaks.
Add a dollop of whipped cream onto the mango puree. Mix it well and then transfer these to the bowl of whipped cream.
Gently incorporate the whipped cream with the mango puree.
Transfer the mixture onto a piping bag.
To assemble the mousse, cut up the vanilla sponge cake in the same shape as the glasses. The cakes will sit on the bottom of the glasses.
After adding the cakes at the bottom, add some small chopped mango.
Slowly pipe the mango puree into the glasses. Leave some room on the top.
Tap the glasses gently to make sure the mousse is evenly distributed.
Let them sit in the fridge for 15 to 20 minutes.
Use a spoon to scoop some raspberry mix on top of the mango mousse. Make sure it covers the entire top of the mousse. Pop them in the fridge for 13 minutes.
For the toppings, add the hardened white chocolate feather, raspberries with powdered sugar, and sugar pearls.

Ideas And Tips:

• You can use frozen or fresh raspberries for this recipe. Another alternative is strawberries.

• Aside from white chocolate topping, you can be more creative and add your own. You can use nuts, raisins, small chunks of fruit, or candies.

• To make it more convenient, you can use small disposable glasses. This way you don’t have to wash a lot of shot glasses. However, if you already have enough shot glasses, these are great too because you can reuse them for other desserts.

• The bottom of the mousse can be any type of cake you want. You can even make a crust using graham crackers or cookies for added crunch.

Mango Mousse With Raspberry Gelee Shots
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