Easy dessert recipe: Mango and red berry lollies

Enjoy this easy dessert from Chefs Simran Singh Thapar, Anuj Wadhawan, and Anand Panwar of the Roseate Hotels & Resorts. Make sure you dip the mould in a glass of water for 30 seconds before unmoulding  to prevent them from breaking. 

Ingredients

For the mango mousse: 

150 g white chocolate 

100 g fresh cream 

8 g gelatin, soaked 

200 g whipped cream 

100 g mango pulp 

For the red berry mousse: 

150 g white chocolate 

100 g fresh cream 

8 g gelatin, soaked 

200 g whipped cream 

100 g red berry sauce 

For the charcoal jelly: 

150 g water 

70 g sugar 

10 g activated charcoal 

50 g vodka 

8 g gelatin, soaked 

Method 

To prepare the mango mousse, place the white chocolate in a heatproof bowl. Simmer the cream in a small saucepan over a medium flame, and pour it over the chocolate. Let it stand for five minutes until the chocolate has softened. Add the soaked gelatin and cool to 32°C. Fold in the whipped cream and mango pulp with a spatula. 
Follow a similar process for the red berry mousse.  
For the charcoal jelly, heat the water with the sugar. Mix in the charcoal. Remove from the flame and add the soaked gelatin and the vodka. Pour into small rectangular moulds and set. 
To assemble the lollipops, place the moulds on a tray. Fill them half way through with the red berry mousse and let it set for five minutes. Place the lolly stick over the mousse, and pour in the mango mousse. Let it set for five minutes, and freeze until firm, at least three hours.  
Unmould the lollies and serve with the charcoal jellies.