Ingredients
Mango/Lime
Mousse
1 ½ cups mango (fresh & ripe)
1 lime (zest and juice)
7 tablespoons sugar (4+1+2)
1 cup heavy whipping cream
1 ½ packets gelatin powder
¼ cup water
Raspberry/Vanilla
Mouse
1 ½ cups raspberry (fresh)
1 vanilla pod
8 tablespoons sugar (5+1+2)
1 cup heavy whipping cream
1 ½ packets gelatin powder
¼ cup water
Directions:
Bloom
the gelatin. Using two (2) bowls, place ¼ cup of cold water into each bowl.
Then sprinkle in 1 and ½ packets of gelatin powder into each bowl. Key is to
sprinkle and mix to avoid clumping. Let each bowl rest to ensure the gelatin completely
blooms (about 5 minutes).
Prepare
the Mango/Lime Mousse
a. In
a food process puree the mango, 4 tbsp sugar, lime juice and zest.
b. In
a small pan boil ¼ cup water with 1 tbsp sugar. Allow syrup to boil for 1 or 2
minutes. Add to the bloomed gelatin mixture and stir until completely dissolved
(about 5 minutes).
c. Beat
1 cup whipping cream with 2 tbsp sugar until it forms hard peaks (about 5 to 7
minutes) by hand.
d. Add
the gelatin mixture to the mango puree and process. Put the puree in a bowl and
add the whipped cream, folding it gently. (key, don’t wash the bowl. Reuse it
for the raspberry mousse)
e. Pour
the mango mixture in the mold of your choice or in individual glasses so that
it comes halfway. Freeze for 15 minutes to allow it to set. Go finish the
raspberry mousse.
Prepare
the Raspberry/Vanilla Mousse
a. Open
the vanilla pod and scrape the inside. Add to the bowl where you will whip the
cream.
b. In
a small pan boil ¼ cup water with 1 tbsp of sugar and the scrapped vanilla pod.
Allow the syrup to boil for 1 or 2 minutes and set aside to infuse for an
additional 5 minutes. Remove the vanilla pod. Add to the bloomed gelatin mixture
and stir until completely dissolved (about 5 minutes).
c. Process
the raspberries with 5 tbsp sugar.
d. Beat
1 cup whipping cream with scrapped vanilla and 2 tbsp sugar until it forms hard
peaks (about 5 to 7 minutes) by hand.
e. Add
the gelatin to raspberry puree and process. Put the puree in a bowl and add the
whipped cream, folding it gently.
f. Check
the mango mousse and if it is already stiff, gently pour the raspberry mousse
to fill the mold. Freeze for about 15 minutes.
Continue the setting process by refrigerating for 12 hours.
To
serve:
a. Unmold
the mousse or serve in glass – working quickly, dip the mold just to the rim in
warm water (about 10 seconds). Lift from water, hold upright, and shake
slightly to loosen the gelatin mold.
b. Decorate
with fresh raspberries and some mint leaves.
