Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mango-blackcurrant mousse cake with apricot jelly. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Mango entremets - mango mousse cake with jello insert. Mango - I am using fresh mangoes as they are in the season but you can also use frozen or canned You do the recipe in parts - make the mango puree and use it for both the jelly and the mousse as required. Delicate layers of sponge cake filled with sweet-tart mango mousse make a beautiful cake that will wow your guests.
Mango-blackcurrant mousse cake with apricot jelly is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Mango-blackcurrant mousse cake with apricot jelly is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook mango-blackcurrant mousse cake with apricot jelly using 13 ingredients and 23 steps. Here is how you can achieve it.
The ingredients needed to make Mango-blackcurrant mousse cake with apricot jelly:
- Prepare MANGO FOR MOUSSE: (FOR 6 INCH RING MOULD)
- Get 150 ml Mango puree
- Get 100 ml Heavy whipping cre
- Take 3 tbsps sugar Caster (may vary as per the desired sweetnees, but
- Make ready mango we have to be cautious as we are using sweet puree)
- Prepare 1 ½ tsps Gelatin
- Prepare 3 tbsps Water
- Get 150 ml Black currant crush
- Get 100 ml whipping cream Heavy
- Take 1 ½ tsps Gelatin
- Take 3 tbsps Water
- Prepare 1 Vanilla sponge
- Get ½ pack Apricot jelly pack
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.
Steps to make Mango-blackcurrant mousse cake with apricot jelly:
- 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.
Perfect summer dessert to wow your guests! A fairly simple and creamy mango mousse cake. Enjoy the mousse on its own, or use some slices of cake or ladyfinger biscuits to make it a non-bake cake! Last weekend, I made a mango mousse cake for the husband's advance birthday celebration. This Mango Mousse Cake is a decadent cake made of a moist sponge cake topped with a creamy mango mousse, then finished with a Pour the mango mousse over the sponge cake.
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