*This post originally posted on 01/31/2015. mango: You need half a pound (8 ounces) of frozen mango. Stir continuously with a spoon while heating the mixture, don't stop for one second; you don't want your jello topping to be clumpy. Assemble cake: Remove side from a 10-by-3-inch springform pan. Welcome to Dassana's Veg Recipes. Welcome to the Sugar Crystal Kitchen! If you live in Germany, use 1 small package of Tortenguss and mango nectar to make the jello topping. In this recipe, we're using the acidity from the citrus and mango to react and set the milk within the sweetened condensed milk. Keep the glasses covered with plastic wrap or transfer to a sealed container. Do not remove from the freezer until you are ready to bake the cake layer. Let cool for about 5 minutes, then transfer the mango mousse cake to the refrigerator. to Make a Dome Mousse Cake I almost made this weekend a choc mousse cake that reminds me of this one but ended up baking something else WOW I am impressed! A cake bursting with flavor, refreshing, and rather easy to make. Whip up a batch of deliciously fresh and fruity mango mousse in just 10 minutes. With gelatine, dissolve 1 teaspoon of gelatine powder in cold water. Place the red velvet cake circles on a baking sheet. Place the second cake slice on top. Bring the sugar and water to a boil and boil for 2 minutes. We buy the giant 4 pound bags of frozen mango, and keep it in the freezer. Trim them so that they fit tightly into the pan, completely lining the sides. Beautiful presentation, Love the creativity of using parchment paper for the collars so smart! You can go for a full-flavored chocolate raspberry mousse cake and use a chocolate cake mix. Unmold cake: Using a portable blow dryer or damp very hot towel, carefully heat outside of springform pan until edge of mousse melts slightly. Add the eggs and beat on high-speed for about 5 minutes, until very fluffy. Learn how your comment data is processed. The sponge cake is soaked with a fruit-flavored syrup, which complements the delicate sweet-tart flavor of the creamy mousse. I modified the recipe quite a bit, so I share my version with you. Since it is so huge, I had to lay it over the Silpat on my countertop, with the stencil extending way beyond it, and making quite a mess on the granite. If you aim to impress this Valentine's Day, Mini Raspberry Mousse Cakes are the perfect dessert to serve to your special someone! In a high speed blender, combine the mango with the orange juice, lime juice and condensed milk. Thanks! Your email address will not be published. Twitter First, prepare the mango puree. The basic recipe was from the book Modern French Pastry. I did not add any sugar because I used very ripe mangoes. Dissolve it on very low heat, stirring continuously. And it did. Because this cake contains whipped cream in the mousse layers and on top, it definitely needs to be refrigerated. Your email address will not be published. Any leftover condensed milk is great in coffee or tea.heavy cream: Full-fat heavy cream (or double cream) is best for making this mango mousse. 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! During lunch, this dish is cooked in batches, in the style of the Columbia's chef of the 1950s and 1960s. To get it super smooth, you can also pour it through a thin mesh sieve first. The cake, called Moulin Rouge, is a looker. Transfer pureed mangoes to a large saucepan. I used my old and trusted sponge recipe for the base of the fruit mousse torte; I must have bake this a million times; it is quite rare that I use another recipe. Continue to beat the cream on medium to medium-high speed of the electric beater until you see fluffy and soft peaks in the cream. Carefully remove and discard the parchment paper. 5. OK, this looks wonderful! 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. Cool cake in pan on a wire rack for 5 minutes. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions. This sponge cake filled with mango mousse is quite spectacular. You simply need fresh mangoes, cream, and sugar. Refrigerate until needed. Or, I try to pass off my, 1 cup (8 ounces) chopped mango (fresh or frozen and defrosted is fine). Heat for 30 seconds, stir, and Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. Pour back the mixture to the rest of the mang syrup Thanks in advance! Live and learn. Reserve. Dig into the trove of family recipes featured in The Columbia Restaurant Spanish Cookbook by Adela Hernandez Gonzmart and Ferdie Pacheco and The Columbia Restaurant: Celebrating A Century Of History, Culture And Cuisine by Andrew T. Huse with recipes and memories from Richard Gonzmart and the Columbia Family. Add only 1 tablespoon mango puree at a time and incorporate it completely before adding the next tablespoon. I am not done playing, therefore you are not either! Bake for 20 to 22 minutes. Puree the mango with the lime juice until smooth. Pinterest https://zsuzsaisinthekitchen.blogspot.com/2011/07/whipped-cream-mousse-cake-rigo-jancsi.html, A half batch of the cake was made in an 88 inch pan and then I cut the cake in half to make two 84 rectangles which I stacked to make a bar cake. Line bottom of the pan with a circle of baking parchment or waxed paper. This recipe makes 2 generous servings or 4 small ones. Place your cake layers on a baking sheet where they will remain until everything is ready to serve. Scoop up almonds and gently press them against side of cake, working around cake until side is completely covered. Combine half of mango chunks with 1/2 cup of sugar in bowl of a food processor. Cover with the second slice and make the topping. It will take seconds, don't let it come to a boil. Transfer into a large mixing bowl and set aside. Pushing a little bit the boundaries of my comfort zone, with this cake I practiced making a pattern on the sponge component, baking a mango-flavored meringue, and using a gelatin-based topping. To add the gelatin to the mango syrup, spoon about 2 tablespoons of mango syrup to the gelatin and stir. I have to agree with my friend Jennifer, that the meringue does not freeze as well as a sponge cake. Dust the top of the cake pieces with confectioners' sugar. What I love the most about the recipe is that this Mango Mousse is made without Gelatine, is Sugar-Free and Eggless as well. Whisk the cornstarch very well into the nectar until there are no more clumps. Lay the cake strips with the design facing out, they should fit very snuggly, so it is best to allow them to overlap slightly, then force them into place. I love sharing my passion for French Pastry and empowering all home bakers through easy to follow recipes.Join me on my Baking Journey! I got a severe case of. Chill in the fridge for at 4 hours or overnight. Alternatively, finish whipped the cream by hands with a whisk once it reaches medium peaks. Gather your ingredients: mango, citrus juices, condensed milk, and heavy cream. Stir the mango puree into the gelatin and mix well. This will allow the mousse to set up. The meringue component was a bit challenging for me, particularly judging when the disk was properly baked. Whip the cream during this time and check the gelatin mixture every two minutes or so; it will not take long. My heart was going at 100 bpm The stencil I have is really big. It may take me another 60 yrs to make a 2nd one though as there are so many other great cakes/tortes out there to try. Only let the jello bubble once or twice, then remove it from the heat. See my composite photo under the recipe. Fold the egg yolk mixture gently back into the meringue with the vanilla and coconut flavoring. Then, they graduate to banana ice cream, of course. Place one slice on a serving plate and place the adjustable baking ring around it. 4. Just keep in mind that would make this a strawberry mousse cake recipe, but both sound equally delicious to me. Mango Mousse Recipe - Recipes.net WebFold in the mango pure until evenly combined 450g of cream cheese 180g of double cream 175g of caster sugar 300g of mango pure 3 Remove the gelatine from the water and squeeze to get rid of the excess water. If you try to open the ring and pull it away, parts of the filling might stick to it, and that will not be nice. The layers in this cake were better defined than my previous attempts, and the cake cut very nicely. Brush the plain sides of the bands of cake with syrup and place them in the pan so that the visible stripes face outward and are pressed against the sides of the pan. A tropical mango mousse cake made with fluffy layers of dacquoise sponge cake, mango compote, coconut mousse, shiny mirror glaze, coconut nougatine and To remove the ring, run a butter knife around the edges, to help the ring detach itself from the cake. Tried this recipe? Lift cake up on cardboard cake circle, supporting bottom of cake in one hand. Though I DID stretch my wings yesterday, on impulse, and made a mini version (6 servings) of the Hungarian chocolate mousse cake called Rigo Jancsi. You don't want streaks of mango that hasn't been incorporated within your mousse, because it will effect the set. At this step, you can also add sugar or honey if the mangoes are not overly sweet. Then pop the hearts into the fridge and chill for 10-15 minutes until hard. Defrost cake in refrigerator for at least 3 hours, until ready to decorate. If you want something icy, you would love my frozen lemon mousse for two. Set aside. In a separate bowl, whisk the egg yolks until they are well-mixed. Each strip of paper should be about 10-inch long x 5-inches high. It is the perfect recipe to prepare on a hot day and to serve for dessert or as a sweet snack. Let it cool for 1 minute (not longer) and carefully pour over the cake, starting in the middle. Pipe chocolate hearts onto a parchment paper-lined baking sheet. Note 1: Pair only sweet tasting mangoes with dairy products. Cover them with plastic wrap and chill the mousse for several hours or until its set. ), Pionono Relleno con Dulce de Leche Recipe, Chocolate Mousse Meringue Layer Cake Recipe. Pour the mango mousse into serving cups and place in the fridge to chill for at least 3 hours, or until set. In all my swirling ideas, I could not seem to get away from dreaming about making some kind of chocolate raspberry mousse cake dessert. Heat the oven to 400 F. Add powdered sugar, flour and almond meal to the bowl of a mixer. Mango mousse is a creamy, sweet, tropical little dessert that my daughter loves. Perfect as a summer dessert. Chill for 2 hours or until set. Strawberry Gelatin Topping This eggless mango mousse recipe is easy to make from scratch, with no cooking required. TWO YEARS AGO: Tomato and Cucumber Salad with Almond Vinaigrette, SEVEN YEARS AGO:In My Kitchen, August 2011, You may think you have room for improvementbut for us mere mortals, youve already created something amazing!!! Like the one in the cover, yin and yang of mousse and fruits. A simple yet incredibly delicious blend of fresh mango, lemon juice, some sugar, and whipped heavy cream. Fear not if red velvet is not your favorite cake because any cake will do. But any other brand is perfectly ok; just make sure to read the packet's instructions. You can also eat it without any topping or garnish. This mousse is quite delicate since it does not contain gelatine, so it needs to firm up first before it can support any toppings. Top the mousse with the cake circle, the design can be facing up or down, it does not matter as you wont see it. Repeat with the remaining mango puree, one quarter of it at a time, until everything is incorporated. Frozen White Chocolate & Raspberry Mousse Cake. In the vast world of jams and jellies, raspberry is my personal favorite for everyday use. Brush the cake generously with the rest of the syrup. I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results. Gently fold and mix the mango puree with whipped cream to a rich, fluffy and soft consistency. Change). YouTube I work with Dr. Oetker gelatin sheets, they are easy to use, and I have never encountered any problems when using them. 30 g pulverized freeze-dried mangos (use a food processor) Peel mangoes and cut fruit away from pit. Raspberry Mousse: This easy raspberry mousse cake filling is made with raspberry jelly. Beautiful cake but I think Ill let my bakery do such a challenging creation if I get a craving. You could also easily switch to strawberry jelly if you wanted. Pour the mango mousse in four to five small serving glasses or bowls, using a spatula to scrape the bowl. No lettuce or tomato. Mango: if using frozen mango, make sure it is completely defrosted and drained to remove any extra water/liquid. Fold gently to combine the mango puree with the whipped cream. Heat for 30 seconds, stir, and repeat until chocolate is melted and smooth. Mango-Flavored Meringue 30 g powdered sugar, sifted 30 g pulverized freeze-dried mangos (use a food processor) 80 g egg whites 80 g granulated sugar Heat the oven to 350 F. Trace two 8 inch circles on parchment paper, and place it over Silpat. Place the mixture into the refrigerator until only slightly set (not too long). Pipe diagonal lines of batter to fill the bands. Pour or spoon the mango mousse in small shot Let the gelatin mixture rest in the fridge for a short while, just until only very slightly set. 65 g almond flour Then use a sharp knife to cut off the domed part of each cake so they are flat. Beat the egg whites and the warm water until stiffer. Add the egg whites very slowly, a little at a time. Mango Mousse Cake Homemade recipe for 2021! Explore the Blend until you get a thick smooth mango puree. Remove from the heat and wait for 1 minute. Pour the curd over the mango mousse layer. Today's mango mousse cake recipe is a rather new discovery. Trim a 12-inch cardboard circle so that it fits snugly within curved lip of bottom of springform pan. As opposed to a classic mousse that is made with whipped egg whites like this Coffee Mousse, this recipe simply uses whipped cream to create its fluffy texture. The blooming will take between 7 to 10 minutes, depending on the brand of gelatin you are using. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. The ultimatemango mousse cakeis immersed in the fragrant fruit-flavored syrup, and this beautiful taste goes hand in hand with the tangy-sweet tart flavor that lies inside the creamy mousse. Garnish each rosette with 2 toasted almond slices. Let the cake set for at least 4-5 hours or overnight. In a blender, add the chopped mangoes. Still, it tasted delicious which is all that matters esp when youre making it for yourself. Place the mixture in a zip-top bag, seal, and cut off one corner to make a 1/2-inch wide hole. Blend until very smooth. Plus, the natural sweetness from the mango provides all the sugar we need. Can I use Maple Syrup instead of condensed milk? Note 2: In the video recipe, 1 tablespoon of raw sugar is used as these mangoes were just sweet and not very sweet. Disney Eats: Foodie Guide to Asian American Pacific Islander Add the gelatin mixture and vanilla and whisk until blended. Then pour the chocolate into a piping bag and snip the end off so you can pipe thin lines. Spectacular, airy, and light mango mousse cake made with fresh mango. Once the cream starts to get thicker and stiffer, regularly stop to check its texture. (read between the lines, will you?). No mayo. Discovery, Inc. or its subsidiaries and affiliates. Heat gelatin mixture in hot, not simmering water. Plus, you can use fresh or frozen mango when making this easy mousse recipe. Mango Mousse Chocolate Cake - Tasty Kitchen In a chilled large bowl, beat the heavy cream and sour cream until mixture forms soft peaks. (LogOut/ This layer should be about 1-inch thick. WebDescription. Turn on medium low heat and continuously stir until it starts to thicken.Transfer into a clean bowl and place in the fridge to cool down completely before folding in the whipped cream. One-third at a time, gently fold in remaining whites with 1/3 of resifted flour mixture. Mix gently, but well, you want the gelatin to be fully distributed throughout the fruit. Heat the soaking syrup, add the gelatin and stir until fully melted. Decorate with more whipped cream, mango pieces, and maybe a beautiful mint leaf to be really fancy. Since 1905 Florida's Oldest Restaurant, Dig into the trove of family recipes featured in, by Adela Hernandez Gonzmart and Ferdie Pacheco and, The Columbia Restaurant: Celebrating A Century Of History, Culture And Cuisine. Add another third of the mousse.