Pardon me for this tedious creation.
It all started one day, Bart, my hubby is on leave and the looks of the piled mangoes across the street is very enticing and ooh did i mention the price?-- 4 medium size for sgd 5 dollars. Cheap huh ( as far as I have encountered)-- normally thai honey mangoes comes for sgd 2.50 a piece. Anyways, 4 pcs on my hand and other ingredients to go with it on the other. With hubby around to "daddy day care", I can have all the time I need with these mangoes.
MANGO MOUSSE CAKE
For the cake I used my favorite vanilla chiffon cake
Mango Mousse
1
c Mango Puree
¼
tsp Mango extract
1 sachet Gelatin Powder
1
c Whipping cream
⅛ c Caster sugar
For Mango Puree:
2 Ripe mangoes
1/3 c Caster sugar
2 tbsp Water
Pour the ingredients in a blender and puree to smooth.
Procedure
1. Boil Mango puree, gelatin and sugar.
2. Add coloring and mango extract then cool.
3. Beat whipping cream then slowly pour the
mango puree mix,
continue beating until incorporated.
4. Ready to use.
Mango Mirror
125
g Water
100
g Mango
Puree
1 sachet Gelatin
powder
2
drops Egg Yellow color
Procedure:
Boil
all the ingredients, strain and cool.
Ready to use.
To assemble--
Divide the 8 inch round cake into 2 layers. Place one piece at the bottom of a spring foam pan followed by a mouse. Then layer the next followed by another layer of mouse. Flatten the final mouse in preparation for the mango mirror. Pour the mango mirror on top of the flattened mouse to garnish. Let it cool to settle.
Presenting the Mango Mouse Cake!
Nothing beats the mousse-ness of this pair: Vanilla Chiffon & Mango Mousse.
Before you serve this baby, you can be creative by adding whipped cream or fresh mangoes as to your preferences. But as for me, my time is up for baby care swap, besides after spending too much effort in making this cake... it's time to reap the fruits of my labor-- and hubby is drooling seeing this. ;-)
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