Sometimes I try to get away with doing
stupid things in the kitchen. For example the time I tried to make fondant
without a thermometer or the time I put sugar syrup into the blender and it got
rock hard. Most of the time, this is when my dad walks into the kitchen and
asks me what on earth I’m doing. Truth is sometimes I just like to cheat hoping
at the back of my mind that I can get away with it and everything will work out
just fine.
Take you back a month, I wanted to make
individual lemon mousse cakes. Buuuuuut I didn’t have cake rings. After reading
a few articles, I found out that I could probably use transparent plastic sheets
and roll then into make-shift cake rings. Boy was I wrong!! Not a minute into
pouring the mousse in the whole thing started dripping; all the mousse was on
the tray. I had to serve something! So I scooped the mousse into little
ramekins and got away with it... sort of... :D
I’ve had my fair share of failures in the kitchen and from what I’ve
discovered I really need to learn to stick to the recipes! Especially when it
comes to deserts.
But sometimes you never learn :D
Leaving Oman is making me all sentimental. Also it means finishing up all the ingredients that I’ve bought and till remain in the pantry. Got a tin of mango pulp and here goes mango mousse cake.
But sometimes you never learn :D
Leaving Oman is making me all sentimental. Also it means finishing up all the ingredients that I’ve bought and till remain in the pantry. Got a tin of mango pulp and here goes mango mousse cake.
I was trying to find a recipe for mango
mousse and I couldn’t find one that I really liked so I decided to combine a
few recipes into one makeshift recipe fuelled by a really informative article I read about using gelatine. I probably should have just stuck to one recipe but
I didn’t anddddddddddddddddddd it turned out fabulous! Haha
The reason I’m excited is that I was
expecting
- The mousse to start dripping
- The mousse not setting
- The whole thing collapsing when I took off the spring form cylinder
- The mousse breaking off when I removed the parchment paper
But none of that happened! So you see!! I
deserve to be happy :D I suppose you could argue that a mousse cake is super
easy to make bla bla but let me just bask in my happiness will you? :P
For the cake
2 eggs
½ cup milk
1 cup sugar
1/8 cup butter
1 cup all purpose four
1 tsp vanilla
1 tsp baking powder
1/8 tsp salt
Beat the eggs in an electric mixer for
about 2 minutes. Then add sugar and vanilla beating for another 3 minutes until
light and fluffy.
Sift together all dry ingredients and add
to the egg mixtures. Beat on a low speed till combined.
In a small saucepan, heat the milk and
butter until the butter is melted. (Do not boil)
Add to batter and combine.
Pour into two 8” round cake pans
Baked at 160 degree Celcius for 15 minutes.
For the mousse
3 cups mango pulp
2 tsp sugar
2 tsp lime juice
5 tsp gelatine bloomed in 50ml water
2 cups whipping cream
3 small ripe mangoes
Combine mango puree, sugar and lime juice.
Place bloomed gelatine in a small saucepan
and dissolve over low heat. DO NOT boil
Refrigerate for half an hour
Whip cream until soft peaks form
Reserve 1 cup of the puree and folds in the
rest of the puree into the whipped cream
To assemble
Cut out a circle of parchment paper for the
bottom of the springform pan (I did this because I was afraid of the mousse
dripping). Also cut a strip of parchment
paper wide enough to line the inside of the pan extended 1 inch above the rim.
Place one cake at the bottom of the pan
Carefully pour onto the cake half of the
mousse mixture.
Cut mangoes into strips and place over the
mousse
Cover mangoes with the other cake
Spoon over the rest of the mousse and place
in the refrigerator for about fifteen minutes*
Take the cake out and carefully spoon over
the reserved mango puree forming a thin layer and place back in the refrigerator
for 8 to 24 hours.
Once set remove the springform pan and
slowly take off the parchment paper
·
*I placed the mousse in the
refrigerator for 15 minutes before spooning on the topping as I was afraid the
puree would sink into the mousse. I’m not exactly sure if this step is
necessary but it worked well for me