Mango Bavarois with Pomegranate

A delicious dessert for a perfect day!

Ingredients:

• 2 pomegranates
• 1 ripe 'Eat me' Mango
• 3 gelatine sheets
• 1/4 liter cream
• 100g sugar
• 4 champagne glasses

Preparation:
Mash the mango flesh with a food processor. In the meanwhile, let the gelatine sheets soak in cold water. Then remove the pomegranate seeds from the fruit. Heat the mango puree and suggar just below boiling point, while keep stirring. Add the gelatine sheets and stir until they are resolved in the puree. Remove the mango puree from the heat. Place the mango puree in the refrigerator until completely gelled. Meanwhile, beat the cream until stiff. Then gently mix the mango puree with the wipped cream. Let the mousse set in the fridge. Fill Each champagne glass with a layer of pomegranate seeds and then with a layer of bavarois. Repeat this and top it all off with a few pomegranate seeds. Enojoy!