Mango-blackcurrant mousse cake with apricot jelly
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Mango-blackcurrant mousse cake with apricot jelly

I always had craving for mousse and still cherish a chocolate mousse I once had at Oberoi (Bangalore).  I loved the softness, texture and the mild sweetness of it. Today I could gather the courage of making it for myself.

Farrukh Aziz

Ingredients

  1. MANGO FOR MOUSSE:  (FOR 6 INCH RING MOULD)
  2. 150 ml Mango puree
  3. 100 ml Heavy whipping cre
  4. 3 tbsps sugar Caster   (may vary as per the desired sweetnees, but
  5. mango we have to be cautious as we are using sweet puree)
  6. 1 ½ tsps Gelatin
  7. 3 tbsps Water
  8. 150 ml Black currant crush
  9. 100 ml whipping cream Heavy
  10. 1 ½ tsps Gelatin
  11. 3 tbsps Water
  12. 1 Vanilla sponge
  13. ½ pack Apricot jelly pack

Method

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    For mango mousse layer:

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    Place a ring mould on flat plate

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    Pack the base of mould with vanilla sponge(1cm)

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    Sprinkle gelatin on water and keep it aside to bloom

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    Heat sugar and mango puree in pan to dissolve sugar completely

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    Take it off the stove let it cool for 2 mins,then add gelatin and mix well till it is dissolved

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    Allow it to cool for few 2-3 minutes

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    Whip cream till it forms a soft peak

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    Mix mango puree mixture and cream well with silicon spatula

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    Pour this mixture over the prepared mould and refrigerate till set

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    Sprinkle gelatin over a water in a bowl and allow it to bloom

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    In a pan heat black currant crush(do not heat or boil too much)

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    Take it off the stove.

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    Add gelatin mixture in it and mix well till it is dissolved completely

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    Cool it for 2-3 minutes

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    Whip cream with till it forms a soft peak

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    Mix the blackcurrant mixture with cream and mix well with silicon spatula

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    Pour over mango mousse layer and refrigerate it to set

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    I have not used sugar for the blackcurrant mousse layer because crush is already sweet.

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    If more sweetness preferred, sugar can be added as per the requirement

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    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.

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    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.

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    Decorate as you want. Serve chilled.

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