|Mango Mousse drizzled with Balsamic Vinegar|
4 cups finely chopped, peeled ripe mangoes
1/2 cup sugar
2 tbsp gelatine
1/4 cup water
pinch of salt
juice of one lemon
juice of one lime
2 1/2 cups cream
Peel and cut 4 cups of fresh sweet ripe mango cubes: tightly packed. Keep aside.
In a pan warm 1 cup cream with 1/2 cup sugar. Dissolve and bring this to a boil for 5 minutes. Stir constantly.
In another bowl blossom (see tip) 2 tbsp gelatine powder. Add the gelatine to the hot cream mixture. Stir till smooth. Add a pinch of salt.
In a food processor whip 3 eggs until creamy. With the machine running pour
in the hot liquid mixture, this will cook the eggs.
Turn the machine off.
Now add the all the mango cubes. Add half the lime
and lemon juice.
Pulse this until just smooth but not runny.
Taste prior to adding the remaining the lime and lemon juice – you need to balance the sweet and the tart.
Completely cool the mixture in the refrigerator or on an ice water bath until it is just cold but not hard – it should be soft and wobbly not completely set.
Beat 1 1/2 cup chilled cream to soft peaks.
Fold this into the mango mixture. Pour into individual cups or one large bowl. Cover and chill to set.
Serve cold with fresh mango.
To blossom gelatine you will need to add a little room temperature water over the gelatine and leave it for 5 minutes.
Generously pack-in the 4 cups of mango – rather more than less.
This dessert is best eaten chilled yet not frozen. It can be put into the freezer for 10 minutes before serving to get the perfect temperature.
Choose a sweet balsamic vinegar to splash over. Start with less as you can always add more.
Mango Vodka, Mango Rum and even a Chocolate liquor is another alternate to splash on instead of the balsamic vinegar. The choice is always yours!
|Mango Mousse with a splash/drizzle of Balsamic Vinegar and chopped fresh mangoes|
Optionally....Drizzle a tsp of the best balsamic vinegar and a slice of freshly chopped mangoes to add the extra touch.
You can also use limoncello to the mixture instead of the lemon juice for an added touch.
To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.