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Ingredients  Recipes Restaurants Utilities Cooking Directory Recipesbox
Mango Mousse
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Fruit / Difficulty: Difficult / Preparation Time: 10-30 Minutes / Number of Servings: 4 |
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Ingredients:
2 whites egg
1 whipped cream
160/409 Pound(s) sugar
2 rum
2 large, ripe, peeled,chopped ~2C mango
1/16 Quart(s) orange juice
1 envelope gelatin
417/10000 Ounce(s) cream of tartar
163/2500 Pound(s) powdered sugar |
Directions: 1. In a small Pyrex bowl, sprinkle the gelatin over the orange juice and let soften for five minutes. Set the bowl in a small saucepan with 1 inch of simmering water and heat until the gelatin is completely dissolved.
2. Place the mangoes in a blender or food processor and process until smooth. Add the granulated sugar, rum, and dissolved gelatin and process again until smooth. Strain through a medium-mesh sieve.
3. In a medium-size mixing bowl with an electric mixer, whip the cream until soft peaks form. Fold into the mango mixture. Refrigerate until slightly thickened, about 30 minutes.
4. In a small mixing bowl, beat the egg whites with the cream of tartar until soft peaks form. While beating, add the confectioners’ sugar 1 tablespoon at a time and beat u ntil stiff peaks form. Fold into the chilled mango mixture.
5. Transfer to a glass serving bowl, cover with plastic wrap, and refrigerate for 6 hours or overnight. This mousse freezes very well for up to a couple of months; thaw in the refrigerator overnight.
To serve, scoop spoonfuls of the mousse into dessert glasses and top with the fruit sauce
OR
I like this in layers, freestanding with the salsas.
cover baking sheet with parchment. get some sort of rings to use as molds, can be cut from PVC pipe. line ring with parchment and do layers moose, berry salsa, moose, berry salsa. put in freezer for a hour to firm.
To serve remove from sheet and place on plate, remove mold and parchment side with passion-fruit sauce.
OR
could be done with one large ring and then cut or cookie cuttered. would need to be very firm or frozen to cut.
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Salsa de Maracuya (Passion Fruit Sauce)
1/4 thawed frozen pulp passion fruit
137/4377 Quart(s) fresh orange juice
1 whipping not whipped whipped cream
4/23 Pound(s) sugar |
Directions:
Makes about 1 ? cups
This versatile sauce is easy to prepare and should be made just before serving.
? cup thawed frozen passion fruit pulp
2 tabespoons fresh orange juice
1 cup whipping cream
1/3 cup sugar
Put all the ingredients in a blender and process until smooth and thickened. Taste for sugar.
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Salsa de Frambuesas o Moras (Raspberry or Blackberry Sauce)
1/2 or blackberries rasberries
163/2500 Pound(s) sugar
1 chambord |
Directions:
Makes about 1 cup
? pint raspberries or blackberries, or a combination
2 tablespoons sugar
Fresh orange juice, if needed
1 tablespoon orange, cherry, or raspberry liqueur
In a blender or food processor, process the berries and sugar until smooth. Strain through a fine-mesh sieve. If too thick, add a little orange juice. Stir in the liqueur. Transfer to a tightly covered jar and refrigerate for a couple of days or freeze for a couple of months.
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