Mango Mousse With Tamarind Salsa

Preparation:

Preparation: Get 4 molds of 10 cl each. Prepare a puree with the mango pulp as indicated in the 'Cream of cream and mango' recipe. Cook the egg yolks, 40 g of sugar and the white wine in a saucepan until boiling point. Soften the gelatin in plenty of cold water, drain it using a sieve and add it to the hot cream; also add the fruit puree, mixing it with the help of a whisk. Whip the cream in a bowl with the remaining sugar and mix it with the cream obtained. At this stage of the preparation, the cream should still be warm and not completely curdled. Then pour the mixture into the molds and let it solidify in the refrigerator. For the sauce you have to peel the tamarinds and sieve the pulp. Cook it for 3-4 minutes in a saucepan together with the sugar and leave to cool. Take the molds from the refrigerator, dip them for a moment in hot water, in order to more easily unmold the cream, and turn them upside down on the plate. Serve the cream with the tamarind sauce, decorate with the cream and the mint leaves.