Mango Mousse With Raspberry Sauce Food

MANGO MOUSSE WITH RASPBERRY SAUCE

Steps:

• Dissolve the gelatin in the boiled water.
• Place in the blender the mangoes, cream, condensed cream and the gelatine.
• Mix well for 3 minutes.Put in a bowl, and refrigerate for 1 hr at least.
• In a small saucepan, place the water, raspberries and sugar. Cook until raspberries are dissolved and it turns like a sauce (add cornstarch, if it's too watery).
• Serve the sauce over the mousse.

VELVETY MANGO MOUSSE

Steps:

• Blend the mango flesh to a puree in a food processor. Stir in the lime juice.
• Heat the sugar and water in a saucepan over a medium heat for 2 to 3 minutes, or until the sugar has dissolved and the mixture resembles syrup. Bring the mixture to a boil, and continue to boil for 4 to 5 minutes, or until the mixture has reached the soft ball stage. The mixture has reached the soft ball stage when a sugar thermometer reads 235 to 240 degrees F when inserted into the mixture.
• Gradually add the hot sugar to the whisked egg whites in a thin stream, whisking continuously, until all the sugar has been incorporated and the mixture is thick and glossy. You may choose to use gelatine for a firm set. If you are using it, place the gelatine leaves into a small pan and cover with cold water. Set aside for 4 to 5 minutes to soften, then drain well, squeezing any excess water out of the leaves, and return to the pan.
• Add 2 tablespoons of water to the gelatine leaves and heat over a medium heat, until the leaves have dissolved. Set aside to cool slightly, then add the mango puree, and stir until well combined.
• Fold 1/3 of the whipped cream into the mango mixture, or until well combined. Add the remaining whipped cream and the egg white mixture, and gently fold the into the mango mixture until well combined.
• Spoon the mango mousse into a large serving dish or into individual serving glasses, and chill in the refrigerator for 2 hours.
• To serve, sprinkle over the chopped pistachios.

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 MOUSSE

Steps:

• Beat cream in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Fold mango puree into whipped cream. Scoop mango mousse into serving glasses and chill until set, about 3 hours.