Mango Mousse

Bocconcino
A recipe from Svetlana Shchegoleva, head confectioner at Bocconcino restaurant.

For two portions:

200g mango puree
60g sugar
10g gelatine sheets
200g 38-percent cream
60g white cookie
20g Cointreau
60g sugar syrup

Melt the puree and sugar in a double boiler, remove from the heat and add the soaked gelatine. Add the Cointreau. Mix. Whip the cream and stir into the mixture. Place some mousse in the bottom of a tall glass, add a layer of cookie and moisten with syrup. Lay a second layer of mousse and place in the refrigerator for 60-90 minutes. Decorate with whipped cream and mousse.