Violet Mousse with Mango

For the mousse, melt the chocolate in a water bath and allow to cool slightly.

In the meantime, whip the whipped cream until firm. Mix the mascarpone with the sugar and violet syrup until creamy.

Quickly fold the liquid chocolate into the mascarpone mixture, finally fold in the whipped cream until fluffy. Fill the mousse into dessert glasses, smooth out and chill in the refrigerator.

For the violet sauce, bring the cream and milk to the boil. Stir in the sugar and violets until the sugar has completely dissolved. Then remove from heat and let cool. Once the sauce has cooled, briefly blend with a hand blender and, if necessary, also strain through a fine sieve.

Peel and core the mango and dice the flesh very finely. Mix thoroughly with the sugar in a bowl.

Before serving, spread the sauce by the tablespoonful over the chilled mousse, sprinkle the mango cubes on top and garnish with fresh violet blossoms.

Preparation Tip:

The violet sauce should not be mixed too long with the hand blender, otherwise it will become too solid.

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