Chocolate mousse with mango & Blue Cheese

Name: Chocolate mousse with mango & Blue Cheese
Total time: 45 min
Ingredients: 150 g semisweet dark chocolate; 75 g 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; 250 ml water; 250 g granulated sugar; 1 l mango juice; 45 ml lemon juice

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

Coffee/Chocolatey Cheesy

ingredients

150 g semisweet dark chocolate
75 g 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.