This recipe has three elements- the mousse, crumble and fruit sauce. You can use each element separately and combine them with other recipes . Make it a quick simple dessert or a gourmet artistic finale to a meal. You can assemble this dessert in a cup or glass with the crumble at the bottom, pipe the mousse in and top with the fresh mango coulis. Alternatively, do a deconstructed version on a plate as shown in the second picture. You can replace the mangoes with fresh oranges, strawberries or raspberries. The crumble is the same as an unset cheesecake crust. Store the crumble in the fridge and serve with ice cream for an impulse weekday indulgence.
For a light and fluffy mousse, it is important that you use frozen non-dairy whipping cream that is available in specialty stores in India. You can also use unsweetened whipping cream, in which case please add 50 gms of icing sugar and adjust to taste.
The Salted Biscuit Crumble
250 gm digestive biscuits
100 gm salted butter
Crush the biscuits to a powder consistency in a food processor or blender
Melt the butter and combine with the biscuits to get a crumble texture.
The Chocolate Mousse
200 gms dark cooking chocolate
60 gm milk
280 gm sweetened whipping cream (liquid form)
Melt the chocolate with the milk over a dish of boiling water (double boiling method)
Leave aside to cool
Whip cream in a bowl with an electric beater
Combine the cream and chocolate till you have a uniform colour.