Vermicelli Mango Mousse recipe

Ingredients for Vermicelli Mango Mousse:

1. Vermicilli milk payasam (kheer), well condensed and chilled – 2 cups
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 in the boiled milk.
3. Heat the milk again and turn 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 and mix well.
6. Add whipping cream and mix again.
7. Take a wine glass and fill 1/3rd of its portion with this moose. Tilt it slightly and set it by placing it in the freezer.
8. After 15 minutes, take it out, add chilled vermicelli payasam, and place it in the freezer again to set.
9. 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 331 times, 1 visits today)