Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Kombucha
Mousse
To serve
Utensils
4 glasses, each approx. 200 ml
How it's done
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Kombucha
Pour the kombucha into a pan, bring to the boil. Turn down the heat, reduce to 1 dl. Remove the pan from the heat. Add the gelatine and honey, and whisk well. Stir in the vinegar, leave to cool.
Mousse
Carefully fold the whipped cream into the cold mixture, divide between the glasses, cover, and leave to set in the fridge for approx 3 hrs.
To serve
Arrange the mango on the mousse, then scatter the pralines and honey on top.
How-tos
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