Mango Mousse

For the mousse, soften the gelatin in cold water. Peel the mango, remove the pit and puree the flesh.

Beat the egg yolks and sugar until creamy. Stir in the milk and beat over a hot water bath until creamy.

Squeeze the gelatin and dissolve in the milk mixture. Stir in the puree over an ice water bath until cold.

Whip the cream and egg whites until stiff. Fold the liqueur, cream and egg whites into the mango mixture. Pour the mousse into a small bowl and chill for at least 3 hours.