Hello, I’m Joana. Today, I will show you a way to make mango-blackcurrant mousse cake with apricot jelly recipe. Never skip today’s recipe. This is a very 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 will be really 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 popular of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Mango-blackcurrant mousse cake with apricot jelly is something that I’ve loved my whole life. They are nice and they look wonderful.

To be with this recipe, we must prepare a few components. You can have mango-blackcurrant mousse cake with apricot jelly using 13 ingredients and 23 steps. Here is how you can achieve that.

The ingredients needed to make Mango-blackcurrant mousse cake with apricot jelly:

1. Get MANGO FOR MOUSSE:  (FOR 6 INCH RING MOULD)
2. Take 150 ml Mango puree
3. Get 100 ml Heavy whipping cre
4. Get 3 tbsps sugar Caster   (may vary as per the desired sweetnees, but
5. Make ready mango we have to be cautious as we are using sweet puree)
6. Take 1 ½ tsps Gelatin
7. Make ready 3 tbsps Water
8. Get 150 ml Black currant crush
9. Make ready 100 ml whipping cream Heavy
10. Prepare 1 ½ tsps Gelatin
11. Make ready 3 tbsps Water
12. Prepare 1 Vanilla sponge
13. Take ½ pack Apricot jelly pack

Steps to make Mango-blackcurrant mousse cake with apricot jelly:

1. For mango mousse layer:
2. Place a ring mould on flat plate
3. Pack the base of mould with vanilla sponge(1cm)
4. Sprinkle gelatin on water and keep it aside to bloom
5. Heat sugar and mango puree in pan to dissolve sugar completely
6. Take it off the stove let it cool for 2 mins,then add gelatin and mix well till it is dissolved
7. Allow it to cool for few 2-3 minutes
8. Whip cream till it forms a soft peak
9. Mix mango puree mixture and cream well with silicon spatula
10. Pour this mixture over the prepared mould and refrigerate till set
11. Sprinkle gelatin over a water in a bowl and allow it to bloom
12. In a pan heat black currant crush(do not heat or boil too much)
13. Take it off the stove.
14. Add gelatin mixture in it and mix well till it is dissolved completely
15. Cool it for 2-3 minutes
16. Whip cream with till it forms a soft peak
17. Mix the blackcurrant mixture with cream and mix well with silicon spatula
18. Pour over mango mousse layer and refrigerate it to set
19. I have not used sugar for the blackcurrant mousse layer because crush is already sweet.
20. If more sweetness preferred, sugar can be added as per the requirement
21. 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.
22. 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.
23. Decorate as you want. Serve chilled.

So that is going to wrap it up with this distinctive dish mango-blackcurrant mousse cake with apricot jelly recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!

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