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Vermicelli Mango Mousse 
Rajesh T. G, Executive Chef, Gokulam Park, Kochi
 Story Dated: Tuesday, September 23, 2014 18:2 hrs IST 
Vermicelli Mango Mousse
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Although vermicelli and mango sound like a very unlikely combination, they combine to make a mouthwatering dessert. Not to mention, a visual treat as well.
01. Thick vermicelli payasam (cooled) – 2 cups
02. Milk – ½ l
03. Sugar – 125 g
04. Custard powder – 1 tbsp
05. Gelatin – 4 tsp
06. Mango pulp – 1 cup
07. Whipping cream – 250 g
01. Boil the milk and dissolve the sugar completely in it.
02. Remove a small quantity of the milk and dissolve the custard powder into it. Add this back into the milk.

03. Just before the milk begins to boil, remove it from the flame.
04. To this, add the gelatin and melt it well. Allow it to cool. Add the mango pulp and mix well.
05. Now, gently add the cream to it.
06. Fill one]thirds of a wine glass with this mousse mixture. Tilt it partially and allow it to set in the same position in the fridge.

07. After 15 minutes, remove it from the refrigerator and add the cold semiya into it.
08. Once again, place it in the refrigerator to set.
09. When it has cooled well, decorate and serve.
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Vermicelli Mango Mousse
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