Vermicelli Mango Mousse
Ingredients for Vermicelli Mango Mousse:
1. Vermicilli milk payasam (kheer) well condensed and chilled – 2 cup
2. Milk – ½ ltr
Sugar – 125 gm
3. Custard Powder – 1 big spoon
4. Gelatin – 4 tsp
5. Mango pulp – 1 cup
6. Whipping Cream – 250 gm
How to prepare Vermicelli Mango Mousse?
1. Boil milk and dissolve sugar.
2. Take a little boiled milk and add custard powder. Completely dissolve the powder and mix it with the boiled milk.
3. Heat the milk again and put off the flame before it starts boiling.
4. Melt gelatin and add to milk and mix well. Allow it to cool.
5. Once cooled add mango pulp mix well. Add whipping cream also and mix again.
6. Take a wine glass and fill 1/3rd of its portion with this moose. Tilt it slightly and set it by placing it in freezer.
7. After 15 minutes take it out, add chilled vermicelli payasam and place in freezer again to set.
8. When it cools, take it out, decorate and serve chilled.
Archive: Vanitha September 1-14, 2011
Read a few more vermicelli recipes. Here is the page link. Click on the images in the gallery to read.
(Visited 332 times, 1 visits today)
Recent Comments