Exotic fruit cheese cake mousse
- 500 g MEGGLE Creme
- 500 g pure exotic fruit puree
- 5 pcs gelatine leafs (equal to approx. 10 grams of powder gelatine)
- 50 g brown sugar
Heat up the exotic fruit puree until warm, season with sugar and heat up a bit more to dissolve the sugar. Soak the gelatine in the warm water until soft, squeeze out the excess water and add it to the puree. Mix well until dissolved. Whisk the MEGGLE Creme until soft and blend in the puree mixture gradually in at least three parts until well combined (Tip: if you put the liquid puree mixture in the Creme at once, it won´t get smooth and will leave loupes in the mass). Pour the final mouse into the cups or cheesecake base and leave it to set in the fridge for at least 6 hours.