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Chocolate mousse with mango & Blue Cheese

Chocolate mousse with mango & Blue Cheese

Exploring stark contrasts in taste, texture and appearance – our Chocolate mousse with Danish Blue Cheese and mango recipe is an event of true indulgence. Arranged on a mousse of dark chocolate and blue cheese, hand cupped mango sorbet is surrounded by diced fresh mango, producing a dessert sure to impress.

45 mins 8 servings
Sweet Tropical

ingredients

  • 150 g semisweet dark chocolate
  • 75 g Castello® Castello® Crumbled Blue or Traditional Danish Blue cheese, crumbled
  • 6 large eggs yolks
  • 75 g cane sugar
  • 3 large eggs whites
  • 175 ml whipping cream
  • 2 mangoes, skin removed and cut into bite-sized cubes

Mango Sorbet

  • 250 ml water
  • 250 g granulated sugar
  • 1 l mango juice
  • 45 ml lemon juice

preparation

1. Gently melt chocolate and crumbled blue cheese in a bowl atop a double boiler.

2. In a medium bowl, beat the egg yolks with sugar to a light airy consistency, approximately 5 minutes.

3. In a separate medium bowl, beat the egg whites to a soft peak.

4. In another separate bowl, beat the whipping cream to a soft peak.

5. Fold the blue cheese mixture into the egg yolk mixture, then gently fold in the whipped cream mixture, then fold in the egg whites.

6. Pour into 8 individual dessert dishes; top with diced mango and serve with Mango Sorbet if desired.

7. In a large saucepan, boil water, sugar and glucose together until sugar dissolves. Remove from heat and cool slightly.

8. Add mango and lemon juice. Transfer to a container, cover and freeze overnight.

9. 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.