Ingredients
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GUAVA MOUSSE
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100g Clara ole guava jelly
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7 1/2 pcs Gelatine sheets
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8g Mccormick guava flavoring
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100g Fresh milk
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70g Granulated white sugar
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150g Cream cheese softened
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300g Whipping cream
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COCONUT MOUSSE
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70g Coconut king coconut powder
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150g Fresh milk
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7 1/2 ps Gelatine sheets
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50g Tulip white chocolate compoundchopped into small chunks
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50g Granulated white sugar
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300g Whipping cream
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GRAHAM CRUST
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150g Crushed grahams and crackers
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50g Butter unsalted melted
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MANGO PUREE
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100g Clara ole mango jam
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1 sheet Gelatine sheets
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70g Fresh milk
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2 drops Mccormick yellow food color
Directions
Steps
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1
Done
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Graham Crustmix melted butter and crushed graham in a bowl. transfer in a sheeted round pan. press graham on the bottom of the round pan and bake for 12-15 minutes. |
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2
Done
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Guava MousseIn a double broiler, melt Clara Ole Guava Jelly, McCormick Guava extract and fresh milk. once melted, add gelatine sheets. |
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3
Done
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whip sugar and cream cheese using hand mixer. then mix in guava jelly mixture. fold in whipped cream until well incorporated. |
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4
Done
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Coconut MousseIn a double broiler, melt white chocolate, milk, and coco powder. once melted, add gelatine sheets then fold in whipped cream. |
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5
Done
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pour desired amount of guava mousse in the round pan with graham crust. set in the chiller for 15-20 minutes or until it sets |
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6
Done
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Pour in another layer of coconut mousse and chill for another 15-20 minutes. |
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7
Done
|
MANGO PUREEIn a sauce pot, melt Clara Ole Mango Jam in milk. once melted, add in gelatine sheets and let it cool. |
