Hello, I’m Laura. Today, I will show you a way to prepare mango-blackcurrant mousse cake with apricot jelly recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a 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 favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Mango-blackcurrant mousse cake with apricot jelly is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook mango-blackcurrant mousse cake with apricot jelly using 13 ingredients and 23 steps. Here is how you can achieve it.
The ingredients needed to make Mango-blackcurrant mousse cake with apricot jelly:
- Make ready MANGO FOR MOUSSE: (FOR 6 INCH RING MOULD)
- Take 150 ml Mango puree
- Make ready 100 ml Heavy whipping cre
- Get 3 tbsps sugar Caster (may vary as per the desired sweetnees, but
- Take mango we have to be cautious as we are using sweet puree)
- Make ready 1 ½ tsps Gelatin
- Get 3 tbsps Water
- Make ready 150 ml Black currant crush
- Get 100 ml whipping cream Heavy
- Take 1 ½ tsps Gelatin
- Take 3 tbsps Water
- Make ready 1 Vanilla sponge
- Take 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.
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