- 3 Tablespoons Meyers Rum
- 2 Tablespoons Unflavored Gelatin
- 6 Large Egg Yolks
- 2/3 Cup Confectioner’s Sugar
- 3 Tablespoons Lime Juice
- 1 1/2 Cups Mango, freshly pureed
- 1 1/2 Cups Heavy Cream, whipped
- 1 Ripe Mango, sliced for garnish
To Prepare for the Mousse:
Sprinkle the gelatin over the rum in a small bowl.
Let soak for 5 minutes.
In a stainless steel bowl, beat the egg yolks, and lime with the confectioner’s sugar over a warm water bath
until it starts to thicken, enough to coat the back of a spoon.
Remove from the heat, and beat until cool.
To Complete the Mousse:
Melt the gelatin over the warm water bath.
Fold the mango puree in to the egg mixture, followed by the softened gelatin, then fold in the whipped cream.
Pour into 6 tall parfait glasses and chill for 2 hours.
Garnish each serving with fresh mango slices.