Bright and creamy mango mousse is the perfect dessert for special occasions or last-minute cravings. If you like that style of desserts, you will love this mousse! Feel free to add 1 to 2 tablespoons of honey or sugar, if you prefer or if the mangoes are not overly sweet. Please try again. Pour the mango mousse on the cake slice inside the baking ring. In a small bowl, whisk together flour, baking powder, and salt. Blend the mango until completely smooth. Alphonso mangoes give a bright beautiful golden yellow color to the mousse. Basically, just beat until the peaks start to hold their shape. Add the sugar and mangoes. Visit 1905Family.com To Learn About Our Sister Restaurants. Freeze overnight. Fill the cake pan halfway with the mousse mixture, spreading it over the circle of cake on the bottom. Combine gelatin with cold water and allow it to bloom for a few minutes. I want to try it with raspberries, too, and maybe layer the two flavors! :p Thank you! This recipe makes 2 generous servings or 4 small ones. Place the mixture in a zip-top bag, seal, and cut off one corner to make a 1/2-inch wide hole. Next, put the cream cheese mousse in a piping bag and pipe a 1-inch thick layer on top of the raspberry mousse. Remove from the freezer, and pour the warmed up strawberry topping. Let it cool before proceeding. So yummmmmmy! Release clamp on side of springform pan and gently lift it up and remove it from around side of the cake. Add another third of the mousse. I say no more. I share vegetarian recipes from India & around the World. Nothing like a little sparkle to cover sins. Enter your email address to follow this blog and receive notifications of new posts by email. Prepare a large piping bag fitted with either a large (1/2 inch) piping tip, or just cut the bag with that dimension. Your email address will not be published. Next, make your forms. Then the next day, I made just the puree with coconut condensed milk (so vegan) and poured it into a glass for myself and it makes the most delicious, creamy smoothie, almost like a Lassi consistency. With what is left of the cake, cut one circle a little smaller than 8-inches in diameter, as it will sit inside the perimeter laid by the cake strips. Pour or spoon the mango mousse in small shot Let the cake set for at least 4-5 hours or overnight. In this recipe, we're using the acidity from the citrus and mango to react and set the milk within the sweetened condensed milk. When they're really young but old enough to understand dessert, frozen mango cubes are their first introduction to 'ice cream.' Fill the pan to the top with the mousse, using a long spatula or the flat side of a knife to smooth across the top, making it level with the top of the pan. Decorate cake: Spread toasted almonds on a piece of waxed paper. You need to start noticing a little browning on the surface, but not much. This should yield approximately 1 cup of mango puree. This will allow the mousse to set up. I am not done playing, therefore you are not either! Save my name, email, and website in this browser for the next time I comment. At this step, you can also add sugar or honey if the mangoes are not overly sweet. Place your cake layers on a baking sheet where they will remain until everything is ready to serve. Put your cream cheese mousse into a piping bag and pipe your second mousse layer into your mold on top of your raspberry mousse layer. ), When finished, divide the finished product in half. Add the mango puree to the beaten cream. Unmold cake: Using a portable blow dryer or damp very hot towel, carefully heat outside of springform pan until edge of mousse melts slightly. How to make Mango Mousse (Stepwise Photos). Also be aware that using a flavoured cream like Coconut Cream will alter the taste of the dessert. Gather your ingredients: mango, citrus juices, condensed milk, and heavy cream. No lettuce or tomato. The basic recipe was from the book Modern French Pastry. Wonderful! Make sure to leave a comment and star rating below! Process mangoes for 40 to 60 seconds, until pureed. I'm Sylvie, a French Belgian expat living in Melbourne, Australia. I filled some nice-looking jars with that mixture and let the mousse set in the fridge for several hours. You may even use a white funfetti cake mix for an extra pop of color! How to Serve It Sift flour mixture onto a piece of waxed paper. Mango: if using frozen mango, make sure it is completely defrosted and drained to remove any extra water/liquid. Make a meringue with the egg whites and sugar, bringing it to soft peaks. Run the spatula just over the surface, you dont want to risk disturbing the pattern underneath it. This was so simple and delicious! 5 g powdered gelatin Beat the egg whites with a standing or hand mixer until stiff. 7. Pipe 14 rosettes around top edge of cake. You need two strips of cake with the exact same dimension, and they will go around the perimeter of an 8-inch diameter cake ring. There are three super easy steps to follow to make this mango mousse recipe: To get it super smooth, you can also pour it through a thin mesh sieve first. Heat for 30 seconds, stir, and repeat until chocolate is melted and smooth. As an Amazon Associate I earn from qualifying purchases.Copyright 2023 A Baking Journey, Rustic Blackberry Tart (Blackberry Galette). Where Is My Spoon > Sweet Recipes > Cakes. Healthy Mango Recipes Use an electric beater or wired whisk to beat the cream. Trim them so that they fit tightly into the pan, completely lining the sides. Once your mouse is set, gently remove the parchment paper from your Mini Raspberry Mousse Cakes and top with your final layer of whipped cream! Do not remove from the freezer until you are ready to bake the cake layer. Place the second meringue ring on top, add the rest of the mousse, and spread as flat as you can, trying to make it almost leveled with the top of the cake strips. Lucky for me, these simple Mini Raspberry Mousse Cakes are deceptively easy to make! Mix the powdered sugar with the pulverized mango and reserve. Prepare and bake the red velvet cake according to the instructions on the box for a 9-inch x 13-inch pan that's been greased and floured. All rights reserved. Start with the egg whites in the mixer on low-speed, increase to medium, once you see a trail forming as the mixer is going, start adding the sugar slowly. The cake batter is poured right over the frozen design before it goes into the oven. Perfect as a summer dessert. Dust the top of the cake pieces with confectioners' sugar. Comments: You know that thrill of opening the lid of the Dutch oven and getting the first glimpse of the sourdough loaf inside? Then it will bejust a matter of minutes until you are done. Always add the whipped cream in a few times to avoid deflating the air it contains. Spoon the mixture into ramekins or small bowls. Heat them for 30 seconds, give them a site, and repeat until the chocolate is melted and smooth. The blooming will take between 7 to 10 minutes, depending on the brand of gelatin you are using. Theres no wrong answer here.). Cover with the second slice and make the topping. Sprinkle gelatin over water and let stand for 5 minutes to soften. Bake for about 10 to 12 minutes, until just golden brown. Still, there is a lot of room for improvement. Make a meringue with the egg whites and sugar as described for the Joconde layer. Beautiful cake but I think Ill let my bakery do such a challenging creation if I get a craving. Take cream in a bowl. Pour that into the cake batter and gently fold. No turkey. 4. Learn how your comment data is processed. I used frozen mango in her baby food recipes quite often when she was little, and now, I've got a big girl who still loves mango! Put your cakes into the refrigerator and let them set up for at least 1 hour. Fold 1/3 of whipped cream into mango mixture to lighten it. 4. Now you need to decide the dimension of the cake strips. With an electric beater beat the cream until you see soft peaks in it. Pipe chocolate hearts onto a parchment paper-lined baking sheet. Consuming raw and lightly cooked eggs poses a risk of foodborne illness. When I make this cake again, I will substitute the meringue layer for something else. This beautiful cake will wow guests. These chocolate raspberry mousse cakes just take a little time. This dessert needs to be made a few hours before serving but if you want to start preparing it in advance, you can make the mango puree a few days ahead and stored in the fridge until ready to mix it with the cream. Watch your inbox for your free guide. Joconde Cake Layer To add the gelatin to the mango syrup, spoon about 2 tablespoons of mango syrup to the gelatin and stir. Whisk the cream in a Kitchen Aid type mixer to soft peaks. It passed quickly, though, but just in case you process dried mangos, avoid getting a deep sniff of the powder. Add the icing sugar and the juice of 1 lemon. The layers in this cake were better defined than my previous attempts, and the cake cut very nicely. It is the perfect recipe to prepare on a hot day and to serve for dessert or as a sweet snack. To make a dome mousse cake, prepare it in a silicone half sphere mold. Red velvet also lends that beautiful coloring, making this dessert just that much more visually breathtaking. STRAWBERRY-MANGO ENTREMET CAKE Gently fold the whipping cream into the meringue-mango mixture. I liked the way it turned out a few things did not work as well as they should have, but thats part of the charm of baking! Required fields are marked *. 30 g pulverized freeze-dried mangos (use a food processor) In a blender, add the chopped mangoes. Once the gelatin has bloomed, squeeze it lightly to remove excess water and place it in a saucepan. This sponge cake filled with mango mousse is quite spectacular. to Make a Dome Mousse Cake Add whipped cream on top and then garnish with chocolate hearts and fresh raspberries. In a large bowl, using a hand-held electric mixer set at high speed, beat egg yolks and 2 tablespoons of granulated sugar for 4 to 6 minutes, until batter is pale yellow and forms a thick ribbon. *This post originally posted on 01/31/2015. Freeze the design for an hour or so. And, beautifulpinning to Pinterest! Press the chilled mousse of the dome mousse cake into the silicone half sphere mold, making sure to fill all of the crevasses. Scrape mango mousse over cake layer and smooth it into an even layer. Cover with plastic wrap and freeze for at least 6 hours or overnight. Unmold cake: Using a portable blow dryer or damp very hot towel, carefully heat outside of springform pan until edge of mousse melts slightly. (read between the lines, will you?). 12 g powdered gelatin 1/4 cup confectioners' sugar, for dusting, 2 ounces (4 tablespoons) unsalted butter, melted, 2 to 4 tablespoons freshly squeezed lime juice, from 1 to 2 limes. (LogOut/ Ill never make a carpenter cause the concept of measure twice cut once skipped me by. Copyright 2023, Real Housemoms. Heat gelatin mixture in hot, not simmering water. For this type of entremet that needs to spend hours in the freezer, I think sponge layers work better. I used nectar to make the fruit jello topping. Heat gently while stirring continuously until the gelatin dissolves. Science is so cool! A cake bursting with flavor, refreshing, and rather easy to make. Set aside. Cover with plastic wrap and freeze for at least 6 hours or overnight. Blend together the cubed Mango flesh, Honey, Lime Juice and Zest until very smooth, Place the very cold Cream in a large mixing bowl (or the bowl of your stand mixer) and whisk it until you get stiff peaks. With gelatine, dissolve 1 teaspoon of gelatine powder in cold water. Put raspberry mousse in a piping bag and pipe a 1-inch thick layer on top of each red velvet cake round. Alternatively, finish whipped the cream by hands with a whisk once it reaches medium peaks. Remove the cakes from the oven and peel the parchment off the backs while still warm. As explained above, this mousse is more on the pudding/cream side and will not hold its shape well. For the first layer, use a boxed Red Velvet cake mix and bake the cake according to the instructions on the box. ). Your email address will not be published. Mango mousse is a creamy, sweet, tropical little dessert that my daughter loves. Bright and creamy mango mousse is the perfect dessert for special occasions or last-minute sweet cravings. Add raspberry jelly and sprinkle half of the packet of gelatin over the mixture. We buy the giant 4 pound bags of frozen mango, and keep it in the freezer. I'm the author of 4 cookbooks all about cooking and baking for two. 120 g egg whites (from about 4 eggs) I spend my time developing recipes that my family and friends will love and then I share them with you! https://www.thespruceeats.com/hungarian-chocolate-mousse-cake-recipe-1136619. Peel mangoes and cut fruit away from pit. WebCrisp iceberg lettuce with julienne of baked ham, natural Swiss cheese, tomato, olives, grated Romano cheese, Lea & Perrins Worcestershire sauce and our famous garlic dressing. MANGO Combine the gelatin with water to bloom for a few minutes. Transfer mango mixture to a large bowl and cool to room temperature. Garnish each rosette with 2 toasted almond slices. Alternatively, this homemade Mango Coulis or Mango Curd will also make a delicious topping for the dessert. Trim a 12-inch cardboard circle so that it fits snugly within curved lip of bottom of springform pan. Note that the color of the mousse will vary with the kind of mangoes you have used. I had to modify quite a few details in the recipe, mostly because the texture of my meringue was far from perfect. You will not use all the batter made, but it is easier to work with more than you need. Then, they graduate to banana ice cream, of course. Just before serving, finish with your choice of toppings. Place the ring around the lower slice and adjust it tightly around the cake so that no runny mousse can escape before setting. What happens in The Bewitching Kitchen, stays in The Bewitching Kitchen. The bands should be about two-thirds the length of the cookie sheet, enough to line the inside of the springform pan with a little extra in case of mistakes. Place the gelatin sheets in a shallow large bowl. Youre an amazing baker xx, well, nothing I bake is news for you, right?
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