White Chocolate Mousse Mango Sorbet

Serves 4

Ingredients
6 oz heavy cream
8 oz white chocolate, chopped
2 sheets gelatin dipped in ice cold water until softened or
1 teaspoon powered gelatin mixed with 5 oz cold water
8 oz whipped cream
4 oz guava paste
1 cup diced papaya and mango
4 scoops mango sorbet

Preparation
Place white chocolate pieces in a bowl. Bring heavy cream to a boil and
pour over chocolate, stirring well until chocolate is melted and smooth. Add gelatin, stir and allow to cool down. Once cooled, incorporate whipped cream into mixture and place in a round or square mold. Store in refrigerator until it sets. When mousse is set, unmold and spread a thin layer of guava paste on both sides.

Presentation
To serve, place mousse on plate and decorate with pieces of fresh papaya and mango. Use pyramid mold for mango sorbet and serve.