Mango Mousse Trufle Serves 6 470g can mangoes in syrup 1/2 tsp grated lemon rind 1/2 tsp grated orange rind 1/4 cup castor sugar 1 tbsp gelatine 1/2 cup water 3/4 cup thickened cream 1 egg white 20 cm sponge cake 2 Tbsp rum 1/4 cup milk 1/2 cup thickened cream, extra Place mangoes and their syrup in electric blender. Blend till smooth. Place mangoes in large bowl add orange rind, lemon rind and sugar, stir until sugar is dissolved. Sprinkle gelatin over water in a small bowl. Stir until combined. Stand bowl over simmering water, stir until gelatin has dissolved and allow cooling slightly. Gradually add gelatin mixture to mango mixture and mix well. Refrigerate until mixture is the consistency of unbeaten egg whites. Beat egg white until firm peaks form. Beat cream until soft peaks form. Fold egg white and cream into mango mixture. Cut sponge cake into cubes and place in the bottom of a serving bowl. Sprinkle combined milk and rum over cake. Pour mango mixture over. Cover bowl and refrigerate several hours until set. Beat extra cream until firm peaks form. Spoon into piping bag with nozzle attached. Pipe around edge of mango mousse trifle. Notes: Extra mango slices may be chopped up and piled into centre of mousse. Apricots can be substituted for mangoes if desired. Lavanda's note: Although fresh mangoes are a little messy to peel, fresh mangoes make such a wonderful and better difference than canned or jarred ones. Papaya is also very good in this. Any fresh fruit to be used should be a soft, ripe fruit. |