Here's the recipe to cook up your own delicious dessert using almost entirely Fairtrade ingredients! Bitter Fairtrade chocolate and cinnamon mousse with mango sorbet and mango crisps Serves 6 
Ingredients for mousse150g Fairtrade dark chocolate 80% coca3 egg whites and egg yolks 25g Fairtrade caster sugar 40g unsalted butter A pinch of cinnamon To serve: You will also need 6 ramekins, each with a capacity of 150 ml, or 6 individual serving glasses. First of all place the broken-up chocolate and the butter in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Then, keeping the heat at its lowest, allow the chocolate to melt slowly – it should take about 6 minutes. Now remove it from the heat and give it a good stir until it's smooth and glossy, then let the chocolate cool for 2-3 minutes before stirring in the egg yolks and cinnamon. Then give it another good mix with a wooden spoon. Next, in a clean bowl, whisk the egg whites to the soft-peak stage, then whisk in the sugar, about a third at a time, then whisk again until the whites are glossy. Now fold a tablespoon of the egg whites into the chocolate mixture to loosen it, then carefully fold in the rest. It needs gentle folding and cutting movements so that you retain all the precious air, which makes the mousse light. Next divide the mousse between the ramekins or glasses and chill for at least 2 hours Ingredients for sorbet2 Fairtrade mangoes400ml water Juice of 2 limes 200g Fairtrade caster sugar Boil the sugar and water for about 5 minutes until syrupy. Peel and cut the mangoes into chunks, Add the mango chunks and lime juice to the syrup and blend together in a blender until it forms a smooth paste. Pour the mixture into a lidded container and place in the freezer until softly set. Remove from the freezer at this point and beat till smooth, but do not allow to melt. Return the container to the freezer and allow to refreeze. Beat again, and return to freezer, repeating the process until well set. For the mango crisps, slice 1 mango very thinly (you can use a peeler for this) and brush with a little of the syrup used for making the sorbet. Place on a non stick tray and put in a low oven (70-80 centigrade) for about 1 hour. |
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