Mango and coconut mousse

Method

• 1
  Line base and side of a 12 x 23cm loaf pan with baking paper.
• 2
  Combine cream and sugar in a medium saucepan. Stir over low heat until sugar dissolves. Increase heat to medium and bring to boil. Remove from heat. Add essence.
• 3
  In a small jug, whisk gelatine briskly into water with a fork until dissolved. Blend into hot cream with juice. Set aside to cool.
• 4
  Whisk in mango and yoghurt. Pour into prepared pan. Cover with plastic wrap and chill overnight until set.
• 5
  To serve, remove plastic and invert mousse onto a serving plate. Gently remove pan, then paper. Serve in slices topped with extra sliced mango, coconut and cream.