desserts
[ Ingredients ]
[ Method ]
{ Recipe } Mango Mousse Ring
Summer is the mango season in the Aussie land. Mr. Pear and I found a cheap grocery place few months ago. Every time we go there, sure will find something fresh and cheap to create our meal.
Early January (yes, I know, I have been so slow in catching up with update), this grocery shop sold a box of mangoes (it was over 15 mangoes per box) for just $9. How can anyone resist not to buy? They were all big and juicy.
However, how can we finish the whole box for only two of us. We needed to use them before it got rotten. Here were the solutions that we had:
1. give away to friends
2. make the mango mousse ring
3. make mango sago in coconut milk
We made the mousse for one of our dinner gatherings with friends to complete our three courses meal the other night. The result was amazing especially for a hot summer night.
This is absolutely easy to make and you can simply substitute the mango with other fruits. The original recipe actually uses strawberry instead which I will definitely try in next strawberry season :D
Early January (yes, I know, I have been so slow in catching up with update), this grocery shop sold a box of mangoes (it was over 15 mangoes per box) for just $9. How can anyone resist not to buy? They were all big and juicy.
However, how can we finish the whole box for only two of us. We needed to use them before it got rotten. Here were the solutions that we had:
1. give away to friends
2. make the mango mousse ring
3. make mango sago in coconut milk
We made the mousse for one of our dinner gatherings with friends to complete our three courses meal the other night. The result was amazing especially for a hot summer night.
This is absolutely easy to make and you can simply substitute the mango with other fruits. The original recipe actually uses strawberry instead which I will definitely try in next strawberry season :D
Mango Mousse Ring
serves 4-6 | prep 15 mins | fridge 3 hours | French
{ adapted via 究極蛋糕甜點裝飾技法 by 熊谷裕子 p. 92 }
{ adapted via 究極蛋糕甜點裝飾技法 by 熊谷裕子 p. 92 }
| 140 | g thicken cream |
| 200 | g mango |
| 60 | g caster sugar |
| 9 | g gelatin powder, mixed with 45 g cold water and set aside) |
| 13 | g lemon juice |
| Decoration | |
| 1 | mango |
| a small brunch of parsley | |
[ Method ]
| 1 | Pour the thicken cream in a mixing bowl. Use a handheld electric mixer to whip the cream until just turn stiff peak (around 8 mins).  |
| 2 | Puree the mango in a food processor.  |
| 3 | Add in sugar, gelatin mixture and lemon juice (in sequence) and whisk at the same time until well combined. Point:if the gelatin mixture is solidified, place it in the microwave oven for a few seconds.    |
| 4 | Place the mixing bowl over another mixing bowl with icy water. Keep stirring until the mango mixture start to thicken until lift up the whisk and the mixture fall back to the bowl with a ribbon on the surface of the mixture. |
| 5 | Add 1/2 whipped cream from step 1 to the mango mixture. Fold until combined. Then, fold remaining whipped cream to the mango mixture until fully combined. point>> Fold from the bottom of the bowl and bring it up to the top   |
| 6 | Pour the mixture in the ring mould and tap the kitchen bench a few time to let the air out. Smooth the surface with a spatula and place in the fridge for 3 hours until set.  |
| 7 | To unmould the mousse, place the mould over a mixing bowl with 40C warm water for about a minute. Place a plate on top of the mould and flip over. Decorate with diced mangoes and the parsley. point>> Make sure no water is going into the mould. |
[ Post Notes ]
- This recipe is for my own record. If you use this recipe and would like to include in your blog, please be nice and credit the original source: 究極蛋糕甜點裝飾技法.
- The point below each step is either my experience or extra information from the original recipe. Hope it can help you to understand the step better :)
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