Mango mousse cake recipe
- Cuisine: Modern Australian
- Prep Time: 6 hr(s)
IngredientsMacadamia flourless mixture
130g egg whites
70g caster sugar
135g egg yolks
15g raw sugar
150g macadamia paste
35g almond meal
30g macadamia meal
25g melted butter
Macadamia praline creameaux
50g macadamia paste
100g macadamia praline
50g caster sugar
25g egg yolks
2g gelatin leaves
12ml cold water
400g mango puree
100g caster sugar
8g gelatin sheets
44ml cold water
300g mango puree
Juice of one lemon
6g gelatin leaves
35ml cold water
180ml cream, whipped into soft peaks
125g Italian meringue (see below)
225g caster sugar
125g egg whites
PreparationFor the macadamia flourless mixture, mix all dry ingredients together. Whisk egg yolks and raw sugar until pale, then add the macadamia paste and melted butter. Whisk egg whites and sugar until firm peaks form. Fold through egg yolk mixture, then fold through dry ingredients. Spread 1cm thick on a paper lined baking tray and bake at 180°C until golden.
For the macadamia praline creameaux, mix egg yolks, sugar and cornflour until pale. Soak the gelatine in the cold water. Bring milk to the boil. Add macadamia pastes to the egg yolk mixture. Pour the hot milk over the egg yolk mixture a little at a time. Return to stove and cook to 85°C. Add gelatine, then let cool until 50°C. Add butter. Spread 1cm on a metal tray, and freeze.
For the mango jelly, soak gelatin in water. Heat one-quarter of the mango puree in the microwave with the caster sugar. Add the soaked gelatin, stir well. Return this to the remaining thee quarters of cold mango puree. Set in a steel frame 6mm in height, then freeze.
For the mango mousse, first make the Italian meringue. Put the sugar and water in a saucepan, and heat to 18°C. Set up the electric mixer with the whisk attachment. Put the egg whites in a bowl, set the mixer to medium. Gradually pour the hot sugar mixture down the side of the bowl, keep whisking until a glossy meringue forms.
For the rest of the mango mousse, soak the gelatin in cold water. Take one-quarter of the mango puree, and heat in the microwave for about 90 seconds, or until hot. Add the soaked gelatin, and stir until dissolved. Return this to the cold mango puree, fold the cream and Italian meringue together, then gently fold through the mango puree. Try to avoid losing any air.
The mango mouse cake consists of five layers: The bottom layer is half of the macadamia flourless; the next layer is the macadamia creameaux; then there’s another layer of the macadamia flourless; the next layer is mango jelly; and the top layer is mango mousse.
If you enjoyed this Mango mousse cake recipe then browse more Modern Australian recipes, dessert recipes, baking recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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