Dis Mango Mousse Trifle Food

MANGO TRIFLE MOUSSE

Steps:

• In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a blender, blend together the mango puree, the sugar, and the vanilla, add the gelatin mixture and blend the mixture well. Transfer 3/4 of mixture to a bowl and stir in the yogurt. In a chilled bowl beat the cream until it holds stiff peaks, reserve 1/4 cup and fold the rest into the mango mixture gently, but thoroughly. Assemble and divide the mousse amount into 4 martini glasses placing 1/2 tablespoon mango slices and add a generous layer of mousse and another layer of the chilled cream. Chill the mousses for at least 4 hours or overnight. Garnish with mint sprigs or pomegranate seeds.

DI'S MANGO MOUSSE TRIFLE

Steps:

• Place mangoes and their syrup in electric blender.
• Blend till smooth.
• Place mangoes in large bowl add orange rind, lemon rind and sugar, stir until sugar is dissolved.
• Sprinkle gelatine over water in a small bowl.
• Stir until combined.
• Stand bowl over simmering water, stir until gelatine has dissolved and allow to cool slightly.
• Gradually add gelatine mixture to mango mixture and mix well.
• Refrigerate until mixture is the consistency of unbeaten egg whites.
• Beat egg white until firm peaks form.
• beat cream until soft peaks form.
• Fold egg white and cream into mango mixture. Cut sponge cake into cubes and place in the bottom of a serving bowl, Sprinkle combined milk and r um over cake. Pour mango mixture over.
• Cover bowl and refrigerate several hours until set. Beat extra cream until firm peaks form.
• Spoon into piping bag with nozzle attached.
• Pipe around edge of mango mousse trifle. * extra mango slices may be chopped up and piled into centre of mousse. * Apricots can be substituted for mangoes if desired.

TROPICAL MANGO TRIFLE

Steps:

• Combine mango, 1/2 cup sugar, lemon juice, and salt in a food processor; puree until smooth. Add egg yolks; process for 15 seconds.
• Pour mango mixture through a sieve set over a large metal bowl, pressing on solids with the back of a spatula to release as much puree as possible. Discard solids in sieve.
• Fill a large saucepan with 2 inches of water; bring to a simmer. Set metal bowl on top; whisk puree until thickened and an instant-read thermometer inserted into the center registers 170 degrees F (77 degrees C), about 10 minutes.
• Place metal bowl on a towel on a flat work surface. Whisk in butter 1 piece at a time until blended. Cover with plastic wrap and refrigerate, 8 hours to overnight.
• Combine milk and coconut pudding mix in a saucepan. Bring to boil, stirring constantly until thickened. Remove from heat; fold in grated coconut and vanilla extract. Refrigerate until set, about 1 hour.
• Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form.
• Place 1/2 of the pound cake cubes in the bottom of a large trifle bowl. Layer some of the bananas, pineapple, and strawberries on top. Spoon 1/2 of the mango puree and coconut pudding on top. Repeat layers with remaining pound cake, bananas, pineapple, strawberries, mango puree, and coconut pudding.
• Spoon whipped cream on top in big, fluffy swirls. Chill until serving.