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Whip all the ingredients in a planetary mixer with a whisk attachment, at high speed for 5 minutes.
Refrigerate for 2 hours.
Refrigerate for 2 hourse.
Mix all the ingredients with an immersion blender.
Strain the mizture into a silicon mould for inserts and freeze.
Place the unfrozen mango jelly in the center of a dinner plate, together with a quenelle for each type of mousse.
Guarnish with raspberries and edible flowers.
Chef Executive, Pastry Chef and Chocolatier