Saturday, April 10, 2010

Mango Mousse

After making Apple Tarte Tatins, I had a rather large batch of wipped cream used to decorate, left over. I thought about making parfaits, mousses and even just eating it right there and then. I trashed the last idea pretty quickly. I looked in the fridge for inspiration, but it struck when I saw a few mangos sitting on the bench. My mind whirled with ideas as I searched for mango mousse recipes.

I found the easiest recipe I could because I was tired and didn't want to make anything overly complicated. It says to use gelatin, but I've never used that in a mousse recipe before. First time for everything! I had to halve the recipe because I remember I whipped 300ml of cream. In Australia, we get 300ml and 600ml bottles of thickened cream... What's up with that? They think that giving us a cup of cream isn't enough, so they give us and extra 50ml? It's rather retarded, the Australian food industry, but not nearly as retarded as the Americans. Watch Food, inc., you'll know what I'm on about.

Anyways, I forgot that I had added 2 tablespoons of sugar into the cream before, so it was a bit too sweet, but only a bit. The mousse mixture turned out quite well, but I had to refrigerate it because it wasn't firm enough for me to pipe. I originally intended on wide straight bowls, but realised there would be too much mousse, and by nozzle wasn't big enough. I settle on small shot glasses, which make them look very sophisticated. I adorned the top with mango cubes and mango slices. They are all very cute.


Obtained here

Serves 6

500 g mango slices
1 tablespoon gelatin
¼ cup water
1 tablespoon lemon juice
¾ cup sugar
2½ cups cream

1. Peel mangoes, cut flesh away from stone and reserve a few slices for decoration. Mash remaining mangoes to a puree.

2. Sprinkle gelatin over water, dissolve over low heat.

3. Add to mango puree with lemon juice and sugar.

4. Whip cream to stiff peaks, fold into mango mixture.

5. Spoon into individual serving dishes or large serving dish, refrigerate until set.

6. Decorate with reserved mango slices and, if desired, toasted almond flakes.

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