White chocolate, mango, and whipped cream create a light and elegant dessert.
Ingredients
- ounces white chocolate: 3 piece
- heavy whipping cream: 3 Tbsp
- heavy whipping cream: 0.75 cup
- fresh mango: 1 cup (chopped)
- white sugar: 1 tsp
- hot water: 1 Tbsp
- unflavored gelatin: 1 pack (.25 ounce pack)
Metric Conversion
Stages of cooking
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Place white chocolate and 3 tablespoons heavy cream in the top of a double boiler. Add hot water to the bottom of the double boiler and place over medium-low heat. Stir occasionally until chocolate melts, 3 to 5 minutes.
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Beat 3/4 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
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Combine mango and sugar in a food processor; puree until smooth. Pour into a bowl; fold in melted white chocolate mixture and whipped cream.
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Place hot water in a small bowl. Sprinkle gelatin on the water; allow it to melt 1 minute.
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Pour softened gelatin into the mango mixture. Mix thoroughly with an electric mixer for 1 or 2 minutes. Transfer mixture to a 9-inch springform pan. Refrigerate until firm, 3 or 4 hours.
