| SUMMER SWEETS Mango Mousse Trifle 1 x 850gm can mangoes in syrup 1 teaspoon grated lemon rind 1 teaspoon grated orange rind 1/2 cup castor sugar 1 3/4 tablespoons gelatin 1/2 cup water 1 x 300ml carton thickened cream 2 egg whites 1 small sponge cake 2 tablespoons rum 1/2 cup milk 1 x 300ml carton of thickened cream extra Reserve 2 slices of mango for decoration. Blend the rest of the mago and syrup in a blender until pureed. Place in a large bowl and stir in the castor sugar and rinds; stir until sugar is dissolved. Sprinkle gelatin over water in cup and stand the cup in simmering water, stirring until the gelatin is dissolved. Gradually add to the mango mixture, stirring until combined. Refrigerate until thick like unbeaten egg whites. Beat egg whites until stiff. Beat 1 lot of cream till thick (soft peaks form). Gently fold both the egg whites and cream into the mango mixture. Cut cake into 5cm cubes and arrange over bottom of large glass serving bowl. Combine milk and rum and pour over top of cake. Pour the mango mousse over the top. Cover the bowl with cling wrap and leave overnight to set. Beat other carton of thickened cream. Chop reserved mango into 2cm bits and pile onto the centre of the mousse. Pipe the cream decoratively around the outside. Refrigerate till ready to serve. This serves 12-15 people. (Depending on their appetites) Fruit Punch for a Crowd 1 x 3lt can Pineapple Juice (or 3 x 1lt) 4 large bananas 2 x 850gm cans Fruit Salad in Juice 2 x 2lt bottles lemonade 2 x 1.25lt bottles of dry ginger ale 1/4 cup fresh mint leaves 2.5kg ice (You need a big bucket to mix this in. A new baby nappy bucket is ideal as it has a lid) Peel and chop the bananas into 1cm pieces. Place the 3lt of juice, the bananas, mint leaves and the fruit salad into the bucket and leave overnight in a sink with the ice around it. Add 1 bottle of lemonade the next morning. Just before serving add the remaining bottle of lemonade and the dry ginger ale. Using a jug, pour the punch into a punch bowl. Put the lid back on the bucket until you need to top up the punch again. For an alcoholic punch add Malibou or a similar coconut rum or white wine instead of the second bottle of ginger ale. Marshmallow Pavlova 4 level teaspoons gelatine 3 egg whites 1 cup boiling water 1/8 teaspoon salt 3/4 cup castor sugar 1/2 teaspoon vanilla Put gelatine in small bowl and gradually add boiling water, stirring all the time. Add 1/2 the sugar and stir until dissolved. Leave to cool until thickening but not set. Beat egg whites till stiff and gradually beat in remaining sugar, beating till dissolved. Add vanilla, salt then gelatine mixture a little at a time beating constantly. Spoon onto serving plate, building up the edges to form the walls. Refrigerate till set. Fill with fresh fruit and whipped cream, then return to fridge till needed. |
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