Ingredients
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GUAVA MOUSSE
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100g Clara Olé 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 Olé 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. |
