Filter
Reset
Sort ByRelevance
BarbDwyer
Spice mousse with mango and pistachio
Share
Tweet
Pin
Whatsapp
Print
Directions
-
Grind the gingerbread into fine crumbs and keep 50 grams apart.
-
Beat the egg whites stiffly in a fat-free bowl.
-
Whisk the whipped cream until you have 150 gram biscuit crumbs through it. Spat the proteins through the whipped cream.
-
Keep a few blocks of mango separate for the garnish. Divide the rest of the mango over the slices.
-
Spoon the gingerbread mousse on it and let it stiffen in the fridge for about 30 minutes.
-
Garnish before serving with the remaining mango cubes. Sprinkle the slices with the pistachio nuts and the rest of the cookie crumbs.
Blogs that might be interesting
-
65 minDessertfresh cream cheese, Eggs, sugar, Amaretto, whipped cream, peaches, almond shavings,rich cheesecake with peaches
-
80 minDessertstracciatella ice cream, butter, liquid honey, wholemeal biscuit, macaroons, chocolate extra pure 72%, hot espresso coffee, cocoa powder,sciatica cake with espresso sauce
-
165 minDessertsoft cream butter, white caster sugar, wheat flour, medium sized egg, water, frozen raspberry, White chocolate, gelatin, mascarpone, fresh raspberries,Raspberry pie
-
45 minLunchsugar, balsamic vinegar, butter, mini tomato tomato, puff pastry, egg, thyme,tarte tatin of tomatoes with balsamic vinegar
Nutrition
495Calories
Sodium0% DV0g
Fat38% DV25g
Protein14% DV7g
Carbs19% DV57g
Fiber0% DV0g
Loved it