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Ingredients
- 1 pkg (1 tbsp) unflavored gelatin
- 2 tbsp cold water
- 1 cup whipping cream
- 1/2 cup half and half
- 1/2 cup low-fat buttermilk
- 1/2 cup sugar
- 1/4 cup strained mango pulp*
- 1 tbsp pure vanilla extract
- Diced fresh mango and /or chopped pistachios (for garnish)
Details
Servings 12
Adapted from google.com
Preparation
Step 1
Coat 12 (2 oz) ramekins with cooking spray.
In a small dish, sprinkle the gelatin over the cold water. In a saucepan, heat the cream, half and half, buttermilk, sugar, and mango pulp. Heat just to a simmer. Remove from the heat and stir in the gelatin and vanilla until blended and gelatin is totally dissolved.
Divide the mixture between the prepared ramekins. Cover and chill for at least 4-5 hours.
To serve, run a thin-tipped knife around the edge of the ramekins and turn the mousse out onto a serving plate. Top with diced mango and/or chopped pistachios.
*To strain the mango pulp, peel and pit the mango; cut into cubes. In a food processor or blender, puree the mango until smooth; pour into a strainer and press into a measuring cup.
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