I had some left over whipping cream and a lot of frozen mango in my fridge, so I made mango mousse! I simplified the recipe by a lot, and didn’t add any sugar because the frozen mango I used were very ripe and sweet. If the mango you use are fresh mango and aren’t very sweet, you might want to add about 3 tbsp of sugar.
- 3/4 cup of whipping cream
- 1 tsp of gelatin powder
- 1 tbsp of water
- 1/2 cup of mango puree
- 1/4 cup of diced mango
- Whip the whipping cream until medium peak. Be careful not to over whip.
- Bloom the gelatin with cold water.
- Mix the gelatin into the mango puree.
- Fold the whipping cream into the mango mixture in thirds.
- Pour mango mousse into individual cups, layer with mango pieces.
- Refrigerate for at least 3 to 4 hours.
Recipe Based On: http://www.chefdehome.com/Recipes/286/delicious-mango-mousse
This Valentine’s Day I made Crème Brûlée for my dear hubby. I’ve always wanted to make this and I bought a torch for this a really really long time ago. This is actually very easy to make, but the extra egg whites was always something that stopped me from making it. I also made the caramel top a bit too thick, and not burnt enough.
- 6 egg yolks
- 2 cups of whipping cream
- 1/3 cup of sugar
- 1 tsp of vanilla extract
- boiling water
- 8 tsp of sugar (for caramel)
- Preheat over to 350 F.
- In a small bowl, beat egg yolks with a wire whisk.
- In a large bowl, stir whipping cream, 1/3 cup of sugar, and the vanilla until well mixed.
- Add egg yolks, beat with wire whisk until evenly colored and well blended.
- In an 8 inch pan, place 4 6-oz ramekins. Pour cream mixture evenly into ramekins. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
- Carefully place pan with ramekins into the oven. Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
- Using tongs or grasping tops of ramekins with pot holders, carefully transfer ramekins to cooling racks. Cool to room temperature, about 2 hours. Cover tightly with plastic wraps, refrigerate until chilled, at least 4 hours but no longer than 48 hours.
- Uncover ramekins, gently blot any liquid from tops of custards with paper towel. Sprinkle 2 tsp of sugar over each chilled custard. Gently remove the excess sugar from the custard.
- Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. Serve immediately, or refrigerate up to 8 hours before serving.
Recipe Based On: http://www.bettycrocker.com/recipes/creme-brulee/67864cdb-de54-48b0-adca-02b9839ba033
A friend of mine recently asked me how do they make these mango milk pudding (or mango yogurt which he called it) that they have at certain sushi restaurants. So I’ve decided to figure out what they were. After some googling, it turns out the milk pudding is called panna cotta, an Italian dessert and I found a simple recipe to use. The dessert is not very sweet but very tasty and very easy to make. This makes about 6 cups of pudding.
- 2 cups of heavy cream or half and half
- 1/4 cup of sugar
- 1 tsp of vanilla extract
- 1 packet or 2 tsp of powdered gelatin
- 3 tbsp of cold water
- 2 cups of Mango Puree
- Heat the heavy cream and sugar in a saucepan or microwave until the sugar is dissolved. Stir in vanilla extract.
- Sprinkle the gelatin over the cold water and let it stand for about 5 minutes.
- Pour the warm cream mixture over the gelatin and stir until the gelatin is completely dissolved.
- Divide the mixture into cups and chill them until firm. Depending on your fridge it could be between 2 to 4 hours.
- Add mango puree on top of the panna cotta.
Panna Cotta Recipe based on: http://www.davidlebovitz.com/2009/04/perfect-panna-cotta/