Mango Ginger Mousse

Directions

1. 1
   Soak the gelatin and saffron in 2-3 tablespoon of warm water for 10 minutes.
2. 2
   Mix the egg yolks, sugar, gelatin and saffron with 2 tablespoon of water in a bowl and place it over a double boiler and whisk continuously to make a thick custard.
3. 3
   When the mixture coats the back of a spoon it is ready remove from stove.
4. 4
   Cool slightly and fold in the mango puree and the candied ginger.
5. 5
   Beat the egg whites in a clean dry bowl till soft peaks form and set aside.
6. 6
   Whip the cream and fold into the mango mixture.
7. 7
   Gently fold in egg whites carefully.
8. 8
   Pipe it into pretty Champange glasses, mini tart crust or mini chocolate shell using a large 5 star nozzle.
9. 9
   Garnish with mint or flowers.Serve chilled.