- 5 squares (150 g) semisweet dark chocolate
- 75 g Castello® Crumbled Blue or Traditional Danish Blue cheese, crumbled
- 6 large egg yolks
- 75 g cane sugar
- 3 large egg whites
- 175 mL whipping cream
- 2 mangoes, skin removed and cut into bite-sized cubes
Chocolate Mousse with Danish Blue Cheese and Mango
Gently melt chocolate and crumbled blue cheese in a bowl atop a double boiler.
In a medium bowl, beat the egg yolks with sugar to a light airy consistency, approximately 5 minutes.
In a separate medium bowl, beat the egg whites to a soft peak.
In another separate bowl, beat the whipping cream to a soft peak.
Fold the blue cheese mixture into the egg yolk mixture, then gently fold in the whipped cream mixture, then fold in the egg whites.
Pour into 8 individual dessert dishes; top with diced mango and serve with Mango Sorbet if desired.
250 mL water
250 g granulated sugar
120 mL liquid glucose or white corn syrup
1 litre mango juice
45 mL lemon juice
In a large saucepan, boil water, sugar and glucose together until sugar dissolves. Remove from heat and cool slightly. Add mango and lemon juice. Transfer to a container, cover and freeze overnight.
Cut sorbet into smaller pieces and process with a food processor fitted with a chopping blade. Whirl until light and creamy. Transfer to a container, cover and refreeze for 1 to 2 hours. Using a warm spoon, scoop sorbet servings and serve.
Recipe inspired by Burnt Movie