Mousse of Cupuaçu with Mango Sauce and Crunchy Soufflé

Name: Mousse of Cupuaçu with Mango Sauce and Crunchy Soufflé
Yield: 8
Ingredients: For the mousse; 500 g of cupuaçu pulp; 2 cans of cream of milk; 2 cans of condensed milk; 2 packages of unsalted gelatin; 1 and 1/4 cup of heavy whipping cream, whipped to stiff peaks (chantilly); For the mango sauce; 2 cups of sliced mango; 1 and 1/2 cup of water; 1 mango, peeled, seeded, and sliced; 1-inch piece of ginger, sliced; For the crunchy soufflé; 4 egg whites, whipped to stiff peaks; 1 and 1/4 cup of water; 2 tablespoons of unsweetened cocoa powder; 1 cup of chopped hazelnuts; Mango slices for decoration

1
For the mousse
2
500 g of cupuaçu pulp
3
2 cans of cream of milk
4
2 cans of condensed milk
5
2 packages of unsalted gelatin
6
1 and 1/4 cup of heavy whipping cream, whipped to stiff peaks (chantilly)
7
For the mango sauce
8
2 cups of sliced mango
9
1 and 1/2 cup of water
10
1 mango, peeled, seeded, and sliced
11
1-inch piece of ginger, sliced
12
For the crunchy soufflé
13
4 egg whites, whipped to stiff peaks
14
1 and 1/4 cup of water
15
2 tablespoons of unsweetened cocoa powder
16
1 cup of chopped hazelnuts
17
Mango slices for decoration

Ingredients

1
For the mousse
2
500 g of cupuaçu pulp
3
2 cans of cream of milk
4
2 cans of condensed milk
5
2 packages of unsalted gelatin
6
1 and 1/4 cup of heavy whipping cream, whipped to stiff peaks (chantilly)
7
For the mango sauce
8
2 cups of sliced mango
9
1 and 1/2 cup of water
10
1 mango, peeled, seeded, and sliced
11
1-inch piece of ginger, sliced
12
For the crunchy soufflé
13
4 egg whites, whipped to stiff peaks
14
1 and 1/4 cup of water
15
2 tablespoons of unsweetened cocoa powder
16
1 cup of chopped hazelnuts
17
Mango slices for decoration

Directions

1
Prepare the mousse
2
In a blender, blend the cupuaçu pulp, cream of milk, and condensed milk for five minutes or until homogeneous. Reserve
3
In a bowl, dissolve the gelatin according to the package instructions
4
Add the chantilly (reserve one cup for decoration)
5
Mix slowly and let it sit in the refrigerator for at least three hours
6
Prepare the mango sauce
7
Bring all the ingredients to a boil over low heat for 15 minutes or until the mango is tender
8
Prepare the crunchy soufflé
9
In a mixer, whip the egg whites to stiff peaks
10
Without stopping, add the water (one tablespoon at a time)
11
Add the cocoa powder and hazelnuts
12
Transfer to a baking dish lined with parchment paper and spread
13
Bake in a low oven, preheated, for 30 minutes or until golden brown
14
Let it cool
15
Line a removable bottom pan with plastic wrap and fill with half of the mousse
16
Top with half of the soufflé
17
Cover with the remaining mousse and refrigerate for two hours or until firm
18
Blend the reserved mango sauce and pour over the mousse
19
Decorate with the reserved chantilly, remaining soufflé, and mango slices