MANGO LASSI MOUSSE WITH RUM AND SAFFRON

• Whip 200 gms of cream and keep cool. Soak 5-8 gms of gelatin in a dl or 2 dl of rum.
• Use 40 gms of egg yolk and 50 gms of sugar and whisk to a creamy thick mixture.
• Add 90 gms of plain yoghurt and 90 gms of mango puree, some saffron powder or threads and the rum after pressing your gelatine, to the creamy egg-sugar mixture and mix thoroughly.
• Melt the gelatine in a bain-marie, add a bit of joghurt mixture to it and mix it up. Now add this to the rest of the yoghurt mixture and make sure it's mixed properly..you don't want having lumps of gelatine in your mousse.
• Allow to cool and as soon as the mixture thickens, fold in the whipped cream. If your mango puree is sweetened, go down with the amount of sugar. The amount of rum shouldn't be exaggerated, you wouldn't want your mousse tasting rummy after using all those ingredients.
• This makes 5 delicious portions.
• http://en.wikipedia.org/wiki/Mousse
• http://en.wikipedia.org/wiki/Saffron 
• http://en.wikipedia.org/wiki/Rum