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Best Instructions to Making Perfect Mango-blackcurrant mousse cake with apricot jelly

Mango-blackcurrant mousse cake with apricot jelly is the nomero uno that comes to many people’s thought when it comes to a delightul dish. Today, we will tell you procedures on serving a comforting Mango-blackcurrant mousse cake with apricot jelly.

Mango-blackcurrant mousse cake with apricot jelly

We hope you got insight from reading it, now let’s go back to mango-blackcurrant mousse cake with apricot jelly recipe. To make mango-blackcurrant mousse cake with apricot jelly you only need 13 ingredients and 23 steps. Here is how you achieve that.

Firstly, here are the ingridients that you should ready to cook Mango-blackcurrant mousse cake with apricot jelly:

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

After readying the ingridients, now we are set to make our yummy 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..

This Mango Mousse Cake is a decadent cake made of a moist sponge cake topped with a creamy mango mousse, then finished with a Pour the mango mousse over the sponge cake. Just pour it away and let the mixture occupy the entire surface. Any thoughts again on apricots or other fruit? Scrape mango mousse over cake layer and smooth it into an even layer. Unmold cake: Using a portable blow dryer or damp very hot towel, carefully heat outside of springform pan until edge of mousse melts slightly.

Recipe : Mango-blackcurrant mousse cake with apricot jelly

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