MANGO YOGHURT MOUSSE:

INGREDIANTS:

EGG YOLK :200GM
SUGAR :200 GM
MANGO PUREE :1200GM
YOGHURT :1KG
WHIPPED CREAM {LIQUID FORM} :1600GM
GELATINE :16 PIECE

METHOD :

DOUBLE BOIL SUGAR AND EGGYOLK UNTIL SUGER MELTS
MIX MANGO PUREE,YOGHURT,WHIPPED CREAM AND KEEPASIDE
AFTER ADD WITH DOUBLEBOILED EGGYOLKAND SUGAR
ATLAST MX WITH MELTED GELATINE