Tuesday, 26 June 2012

109. Mango mousse

Neel its celebration time :)


Neel its celebration time. You got to make this dessert for Michelle and Sean. Double celebration. Instead of mangoes you can use any other fresh fruit of your choice. We are celebrating tonight with this dessert. This mousse recipe is originally a Tarla Dalal recipe, mousse without eggs. Since the first time I made it following the recipe, I have over the years made it with various fresh fruits and its very easy and a sure hit with the guests. Serve it with a dollop of fresh cream, chopped fresh fruits or sprinkle grated chocolate or chopped nuts. Let your imagination run wild.



MANGO MOUSSE
Serves 8

1 packet of mango or orange jelly (85-100g )
2 cups fresh chopped mangoes (approximately 1 big mango)
1 tsp lemon juice
3 tbsps powdered sugar
2 cups fresh cream

  1. Heat 1 cup of water and dissolve the jelly in it. When it cools a bit, put it in the fridge.
  2. Crush the mango pieces in a processor or blender.
  3. Add the pureed fruit and lemon juice to the jelly.
  4. Let it become cold in the freezer while you whip the cream.
  5. Add sugar to the cream and whip it with a hand blender or whisk till it becomes thick and forms soft peaks. When you lift the blades of the machine, it leaves a soft peak on the surface.
  6. Add the cream to the jelly mixture and mix very well with the hand blender or whisk.
  7. Either put the mixture in a big bowl or individual bowls to set. Cover with cling film and let it set in the fridge for nearly 4 to 6 hours.
  8. Serve cold with a topping of your choice.
Tips :
  • Make sure the cream is chilled before you whip it.
  • Over whipping will cause the butter to separate, so be careful. As soon as it starts to thicken, lower the setting of the whisk.
  • If you are going to serve extra cream on top, whip it with a tbsp of powdered sugar.
  • If you use strawberries, use a strawberry jelly. Basically depending on the colour of the fruit, you use that colour jelly.
  • I find the vegetarian jelly available in India does not set too well. Use a better quality if you can get some.
  • Can add a tbsp of  liquer if you prefer.


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Tuesday, 26 June 2012

109. Mango mousse

Neel its celebration time :)


Neel its celebration time. You got to make this dessert for Michelle and Sean. Double celebration. Instead of mangoes you can use any other fresh fruit of your choice. We are celebrating tonight with this dessert. This mousse recipe is originally a Tarla Dalal recipe, mousse without eggs. Since the first time I made it following the recipe, I have over the years made it with various fresh fruits and its very easy and a sure hit with the guests. Serve it with a dollop of fresh cream, chopped fresh fruits or sprinkle grated chocolate or chopped nuts. Let your imagination run wild.



MANGO MOUSSE
Serves 8

1 packet of mango or orange jelly (85-100g )
2 cups fresh chopped mangoes (approximately 1 big mango)
1 tsp lemon juice
3 tbsps powdered sugar
2 cups fresh cream

  1. Heat 1 cup of water and dissolve the jelly in it. When it cools a bit, put it in the fridge.
  2. Crush the mango pieces in a processor or blender.
  3. Add the pureed fruit and lemon juice to the jelly.
  4. Let it become cold in the freezer while you whip the cream.
  5. Add sugar to the cream and whip it with a hand blender or whisk till it becomes thick and forms soft peaks. When you lift the blades of the machine, it leaves a soft peak on the surface.
  6. Add the cream to the jelly mixture and mix very well with the hand blender or whisk.
  7. Either put the mixture in a big bowl or individual bowls to set. Cover with cling film and let it set in the fridge for nearly 4 to 6 hours.
  8. Serve cold with a topping of your choice.
Tips :
  • Make sure the cream is chilled before you whip it.
  • Over whipping will cause the butter to separate, so be careful. As soon as it starts to thicken, lower the setting of the whisk.
  • If you are going to serve extra cream on top, whip it with a tbsp of powdered sugar.
  • If you use strawberries, use a strawberry jelly. Basically depending on the colour of the fruit, you use that colour jelly.
  • I find the vegetarian jelly available in India does not set too well. Use a better quality if you can get some.
  • Can add a tbsp of  liquer if you prefer.


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No comments:

Post a Comment

Thank you for stopping by. Your comments are valuable to me.