Mango Mousse

Dr Marie gave me a mango mousse recipe which uses 1 cup of water, 1 sachet of gelatine [just under 12 grams], a tin of mango pulp which is 850 grams or 30 ounces in weight and a carton of double cream, which is 300 ml in volume.

However, my friend Christina and I felt that the mousse was too soft and we wanted a more "Chinese like" mousse which is more set.  So we experimented and came out with this recipe.

¾ cup water which is 6 fl oz or about 180 ml
16 grams of gelatine granules

Pour the gelatine granules onto the water and when the granules expand, heat up the water and gelatine until the gelatine dissolves.

250 ml double cream [do not use more than 280 ml]
850 grams or 30 oz of mango pulp - which can be bought in a tin and is already sweetened - Waitose and Tesco sell mango pulp in tins.

1. Beat the double cream with a handheld cake mixer until it thickens. Pour 
   ⅓ of the mango pulp into the whipped double cream and continue to whisk.
2. Add the dissolved gelatine liquid into the rest of the mango pulp and mix will with a spoon.
3. Pour the rest of the mango pulp which has the gelatine into the double cream and continue to mix to get a homogeneous liquid.
4. Pour the mixture into a large bowl or into ramekins [around 12 150 ml large ramekins.
5. Clingfilm the mousse and chill overnight before serving.