Hi, I am Jane. Today, we’re going to make mango-blackcurrant mousse cake with apricot jelly recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mango-blackcurrant mousse cake with apricot jelly Recipe
Mango-blackcurrant mousse cake with apricot jelly is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Mango-blackcurrant mousse cake with apricot jelly is something that I have loved my whole life. They are nice and they look fantastic.
To be with this particular recipe, we have to prepare a few components. You can have mango-blackcurrant mousse cake with apricot jelly using 13 ingredients and 23 steps. Here is how you cook it.
The ingredients needed to make Mango-blackcurrant mousse cake with apricot jelly:
- Make ready MANGO FOR MOUSSE: (FOR 6 INCH RING MOULD)
- Prepare 150 ml Mango puree
- Take 100 ml Heavy whipping cre
- Take 3 tbsps sugar Caster (may vary as per the desired sweetnees, but
- Make ready mango we have to be cautious as we are using sweet puree)
- Get 1 ½ tsps Gelatin
- Take 3 tbsps Water
- Make ready 150 ml Black currant crush
- Prepare 100 ml whipping cream Heavy
- Take 1 ½ tsps Gelatin
- Prepare 3 tbsps Water
- Get 1 Vanilla sponge
- Get ½ pack Apricot jelly pack
Instructions to make Mango-blackcurrant mousse cake with apricot jelly:
- For mango mousse layer:
- Place a ring mould on flat plate
- Pack the base of mould with vanilla sponge(1cm)
- Sprinkle gelatin on water and keep it aside to bloom
- Heat sugar and mango puree in pan to dissolve sugar completely
- Take it off the stove let it cool for 2 mins,then add gelatin and mix well till it is dissolved
- Allow it to cool for few 2-3 minutes
- Whip cream till it forms a soft peak
- Mix mango puree mixture and cream well with silicon spatula
- Pour this mixture over the prepared mould and refrigerate till set
- Sprinkle gelatin over a water in a bowl and allow it to bloom
- In a pan heat black currant crush(do not heat or boil too much)
- Take it off the stove.
- Add gelatin mixture in it and mix well till it is dissolved completely
- Cool it for 2-3 minutes
- Whip cream with till it forms a soft peak
- Mix the blackcurrant mixture with cream and mix well with silicon spatula
- Pour over mango mousse layer and refrigerate it to set
- I have not used sugar for the blackcurrant mousse layer because crush is already sweet.
- If more sweetness preferred, sugar can be added as per the requirement
- Here I have used the readymade jelly. Prepare it as per the instructions on the packet. Cool it for few minutes, and then pour over the black currant mousse layer. Refrigerate it till set.
- Apricot jelly can also be prepared at home by heating 200ml of Apricot puree (Home made) and 2-3 tbsp of Castor Sugar together. Cool it for few minutes. Sprinkle 3 tsp of Gelatin over bowl of water and mix in the puree to dissolve. Pour over the black currant mousse and refrigerate till set.
- Decorate as you want. Serve chilled.
So that’s going to wrap this up for this distinctive dish mango-blackcurrant mousse cake with apricot jelly recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
