Mango-blackcurrant mousse cake with apricot jelly. Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match while the pistachio cake and crunch are bringing a great texture and color. The raspberry jelly on top is simply irresistible red and rich in flavor which.
I'm planning on making this and i just had a couple questions. for the mango jelly insert, do. Delicate layers of sponge cake filled with sweet-tart mango mousse make a beautiful cake that will wow your guests. This sponge cake filled with mango mousse is quite spectacular. You can have Mango-blackcurrant mousse cake with apricot jelly using 13 ingredients and 23 steps. Here is how you achieve that.
Ingredients of Mango-blackcurrant mousse cake with apricot jelly
- Prepare of MANGO FOR MOUSSE: (FOR 6 INCH RING MOULD).
- It’s of Mango puree.
- You need of Heavy whipping cre.
- It’s of sugar Caster (may vary as per the desired sweetnees, but.
- It’s of mango we have to be cautious as we are using sweet puree).
- You need of Gelatin.
- It’s of Water.
- It’s of Black currant crush.
- It’s of whipping cream Heavy.
- You need of Gelatin.
- You need of Water.
- You need of Vanilla sponge.
- It’s of Apricot jelly pack.
It looks professional but is doable if you use a springform pan. Mango & Blackcurrant Mousse (Discontinued) Added To Your Basket. If you do not enter an inscription the cake will be left blank. Do not attempt to use emoji or other illustration as we cannot guarantee that we will be able to reproduce it.
Mango-blackcurrant mousse cake with apricot jelly instructions
- For mango mousse layer:.
- Place a ring mould on flat plate.
- Pack the base of mould with vanilla sponge(1cm).
- Sprinkle gelatin on water and keep it aside to bloom.
- Heat sugar and mango puree in pan to dissolve sugar completely.
- Take it off the stove let it cool for 2 mins,then add gelatin and mix well till it is dissolved.
- Allow it to cool for few 2-3 minutes.
- Whip cream till it forms a soft peak.
- Mix mango puree mixture and cream well with silicon spatula.
- Pour this mixture over the prepared mould and refrigerate till set.
- Sprinkle gelatin over a water in a bowl and allow it to bloom.
- In a pan heat black currant crush(do not heat or boil too much).
- Take it off the stove..
- Add gelatin mixture in it and mix well till it is dissolved completely.
- Cool it for 2-3 minutes.
- Whip cream with till it forms a soft peak.
- Mix the blackcurrant mixture with cream and mix well with silicon spatula.
- Pour over mango mousse layer and refrigerate it to set.
- I have not used sugar for the blackcurrant mousse layer because crush is already sweet..
- If more sweetness preferred, sugar can be added as per the requirement.
- Here I have used the readymade jelly. Prepare it as per the instructions on the packet. Cool it for few minutes, and then pour over the black currant mousse layer. Refrigerate it till set..
- Apricot jelly can also be prepared at home by heating 200ml of Apricot puree (Home made) and 2-3 tbsp of Castor Sugar together. Cool it for few minutes. Sprinkle 3 tsp of Gelatin over bowl of water and mix in the puree to dissolve. Pour over the black currant mousse and refrigerate till set..
- Decorate as you want. Serve chilled..
This no-bake mango mousse cake is a classic. Made with classic crumble biscuits base, then go with very creamy mousse with mango flavour. Inside the mousse, I add more mango cubes. Finally with a layer of mango puree jelly on top. Perfect summer dessert to wow your guests!
