Mango And White Chocolate Mousse Cake Food

MANGO AND WHITE CHOCOLATE MOUSSE CAKE

Steps:

• Place white chocolate and 3 tablespoons heavy cream in the top of a double boiler. Add hot water to the bottom of the double boiler and place over medium-low heat. Stir occasionally until chocolate melts, 3 to 5 minutes.
• Beat 3/4 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
• Combine mango and sugar in a food processor; puree until smooth. Pour into a bowl; fold in melted white chocolate mixture and whipped cream.
• Place hot water in a small bowl. Sprinkle gelatin on the water; allow it to melt 1 minute.
• Pour softened gelatin into the mango mixture. Mix thoroughly with an electric mixer for 1 or 2 minutes. Transfer mixture to a 9-inch springform pan. Refrigerate until firm, 3 or 4 hours.

WHITE CHOCOLATE MOUSSE

Steps:

• Two days before you plan to serve the dessert, in a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover, and refrigerate overnight.
• The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator.
• In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture, and then spoon the mixture (or pipe through a pastry bag) into glasses or chocolate bags.
• Melt chocolate over hot water. Using a thin small clear 4-sided cellophane bag cut the top off to desired height. Un-crease the bag so it stands up and open. Using a paintbrush, coat the inside of the bag well with chocolate. Put in the freezer to set up until very hard, about 30 minutes. Cut the bag a little and pull it away from the chocolate. Store chilled until ready to serve. To serve, fill it with white chocolate mousse then lay it on a plate on its side so it looks like it's spilling over. Garnish it with a cascade of mixed berries and a mint sprig. You can fill it with truffles, too.
• Notes about the recipe: Ganache is a word that we've been seeing on more and more dessert menus. It has a rich, fancy, very French sound, but ganache is essentially just a combination of chocolate and water or cream. Depending on the proportions, the mixture can be used in a variety of ways: as a glaze, a filling, or a candy center, to name just the ways we use it in this book. With enough cream added, it becomes whip-able, and that's the foundation of this white-chocolate mousse. White chocolate is devastatingly popular, but it's also not exactly chocolate. It's mostly cocoa butter, extracted from cocoa beans and enhanced with sugar and vanilla. White chocolate is not the same thing as the "confectionery coating" or "white coating" you see in the market; real white chocolate contains cocoa butter. Note that you'll need two days for making this dessert.

MANGO-ORANGE MOUSSE CAKE

Steps:

• For cake-----------------.
• Position rack in center of oven and preheat to 400°F.
• Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides.
• Line bottom of cake pans with waxed paper.
• Butter paper and dust lightly with flour.
• Sift flour and baking powder into medium bowl.
• Using electric mixer, beat eggs and yolks in large bowl until frothy.
• Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes.
• Fold in flour mixture.
• Fold 1 heaping tablespoon batter into melted butter.
• Fold butter mixture back into batter.
• Divide batter between prepared pans.
• Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes.
• Cool cakes completely in pans on rack.
• For Mousse---------------------.
• Pour liqueur into small bowl; sprinkle gelatin over.
• Let gelatin soften 10 minutes.
• Puree mangoes in processor.
• Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish).
• Add sugar to mango puree in processor and blend well.
• Set bowl of gelatin in saucepan of simmering water.
• Stir until gelatin dissolves.
• Add gelatin mixture to mango in processor and blend.
• Whip cream in large bowl to soft peaks.
• Fold in mango mixture.
• Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• Spread mango mousse over cake.
• Place second cake layer atop mousse.
• Press lightly.
• Wrap tightly with plastic and refrigerate at least 4 hours.
• (Can be prepared 1 day ahead.) For Frosting------------------------Ø© .
• Whip cream until soft peaks form.
• Add sugar and liqueur and beat until firm peaks form.
• Release pan sides.
• Transfer cake to platter.
• Frost top and sides of cake with whipped cream mixture.
• Press almonds onto sides.
• Garnish top with mango slices.
• Brush mango with reserved puree.

CHOCOLATE MANGO CAKE

Steps:

• Grease and line 2 sandwich tins.
• Sift sugar and flour into a bowl.
• Place butter,cocoa and puree into a saucepan.
• Stir over low heat until just boiling.Cool.
• Whisk soda and eggs into buttermilk.
• Add to dry ingredients with puree mixture.
• Mix well and pour into tins.
• Bake at 180C for 30mins or cooked.
• Stand 5mins. In tins, turn out onto cake coolers to cool.
• When cold fill with whipped cream and mango slices.
• Dust top with icing sugar.

MANGO MOUSSE CAKE

Steps:

• Make sponge cake: Preheat oven to 350°F.
• Lightly butter bottom and side of a 10-inch springform cake pan.
• Line bottom of the pan with a circle of baking parchment or waxed paper.
• Dust side of the pan with flour and tap out excess.
• In a small bowl, whisk together flour, baking powder, and salt.
• Sift flour mixture onto a piece of waxed paper.
• 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.
• Beat in vanilla.
• Beat egg whites at low speed until frothy.
• Gradually increase speed to high and continue beating soft peaks start to form.
• One teaspoon at a time, gradually add remaining 2 tablespoons of sugar and continue beating whites until they form stiff, shiny peaks.
• Scrape 1/3 of whites on top of beaten egg yolks.
• Resift 1/3 of flour mixture over whites and fold flour mixture and egg whites into egg yolk mixture, making sure to free any flour that may be clinging to side of the bowl.
• One-third at a time, gently fold in remaining whites with 1/3 of resifted flour mixture.
• Do not overfold.
• Scrape batter into prepared pan.
• Bake cake for 8 to 12 minutes, until center springs back when gently touched.
• Cool cake in pan on a wire rack for 5 minutes.
• Remove from pan and cool completely.
• Make the mango mousse: Put water in a small heatproof cup.
• Sprinkle gelatin over water and let stand for 5 minutes to soften.
• Place cup with softened gelatin in a saucepan with enough water to come halfway up side of cup.
• Heat gelatin mixture in hot, not simmering water.
• Stir gelatin mixture frequently for 2 to 3 minutes, until gelatin granules dissolve completely and mixture is clear.
• Remove pan from heat.
• Leave cup containing gelatin mixture in hot water to keep gelatin warm until ready to use.
• Peel mangoes and cut fruit away from pit.
• Cut fruit into large chunks.
• Combine half of mango chunks with 1/2 cup of sugar in bowl of a food processor.
• Process mangoes for 40 to 60 seconds, until pureed.
• Transfer pureed mangoes to a large saucepan.
• Repeat with remaining mangoes and 1/2 cup of sugar.
• Cook the mango mixture over medium-low heat, stirring constantly until warm.
• Remove saucepan from the heat.
• Add the gelatin mixture and vanilla and whisk until blended.
• Transfer mango mixture to a large bowl and cool to room temperature.
• In a chilled large bowl, beat the heavy cream and sour cream until mixture forms soft peaks.
• Fold 1/3 of whipped cream into mango mixture to lighten it.
• Fold in remaining whipped cream.
• Assemble cake: Remove side from a 10-by-3-inch springform pan.
• Trim a 12-inch cardboard circle so that it fits snugly within curved lip of bottom of springform pan.
• Reattach side of springform pan.
• Remove paper circle from bottom of cake.
• Spread raspberry jam in an even layer over top of cake.
• Place cake layer in bottom of prepared pan.
• 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.
• Release clamp on side of springform pan and gently lift it up and remove it from around side of the cake.
• Defrost cake in refrigerator for at least 3 hours, until ready to decorate.
• Decorate cake: Spread toasted almonds on a piece of waxed paper.
• Set aside 28 of best almond halves to garnish cake.
• Lift cake up on cardboard cake circle, supporting bottom of cake in one hand.
• Scoop up almonds and gently press them against side of cake, working around cake until side is completely covered.
• Put cake on a serving plate.
• In a chilled small bowl, using a hand-held electric mixer set at medium speed, beat cream with the sugar until stiff peaks begin to form.
• Fill a pastry bag fitted with a large closed star tip (such as Ateco#4) with whipped cream.
• Pipe 14 rosettes around top edge of cake.
• Garnish each rosette with 2 toasted almond slices.
• Refrigerate cake until ready to serve.
• by Lisa Morley, chef and owner of A Sweet Affair in Naples, Florida, in the Chocolatier Recipe Collection on the WorldWideWeb.

MANGO & WHITE CHOCOLATE CHEESECAKE (NO BAKE)

Steps:

• Place biscuits in a food processor and pulse until fine crumbs form.
• Add melted butter and pulse to combine.
• Press into a base of a 20cm springform pan.
• Chill for 15 minutes, until base is firm.
• Meanswhile, using an electric mixer, beat cream cheese and sugar together until smooth and creamy.
• Fold through chocolate and whipped cream.
• Whisk gelatine with hot water until dissolved.
• Stir 1/4 cup of cream cheese mixture into gelatine, return to cream cheese mixture and mix well.
• Pour cheesecake over biscuit base.
• Cover with plastic wrap and refrigerate overnight.
• Arrange mango slices over top and cut cheesecake into wedges to serve.

WHITE CHOCOLATE ORANGE MOUSSE CAKE

Steps:

• Grease strips of wax paper and line them on the sides of 8 1/2-inch springform pan.
• Mix together, crumbs, sugar, margarine and rind and press onto the bottom of the prepared pan; chill.
• Melt chocolate over hot water using a double boiler or by melting in the microwave.
• Cool to room temperature.
• Sprinkle gelatin over orange mixture in saucepan.
• Let stand 5 minutes so it can become soft.
• Stir mixture over low heat until gelatin is dissolved.
• Fold chocolate into whipped cream.
• Beat egg whites until stiff peaks form; fold into chocolate mixture.
• Gradually stir in gelatin mixture until it is well incorporated.
• Pour mixture over crust.
• Chill for 3 hours or until set.
• Garnish with candied orange peel if you wish.
• Garnish: Cut rind from oranges into thin strips removing white pith.
• Boil rind in 1 cup water for 3 minutes.
• Strain and throw away water.
• Bring 1 cup sugar and 1/2 cup water to boil.
• Add rind and boil for 5 minutes; strain.