Learn how to whip up this easy and ... texture in the mousse. Processing the Ingredients: Add the avocados, mayonnaise, cilantro, onion, lime juice, salt, and hydrated gelatin to a blender.

Refrigerate until firm, about 30 minutes. To make the mousse: In a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling ...

Add gelatin to the mixture along with melted white chocolate. Mix the white chocolate mousse and mango confit. Place into a mold and keep in the freezer for 4 hours. When ready, pour the mango glaze ...

MEANWHILE, MAKE THE MOUSSE In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let stand for 5 minutes. In a medium bowl, beat the egg yolks with the sugar until fluffy.