4 or 5 medium-sized ripe mangoes, peeled and sliced
4 tablespoons of your preferred fruit jelly (strawberry, orange, or damson)
1/2 teaspoon ground cinnamon
1/2 teaspoon grated lime zest
2 envelopes of unsalted gelatin
1/4 cup water
4 egg yolks
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 tablespoon vanilla extract
1 cup heavy cream, fresh
Gelée sauce:
1 cup your preferred fruit jelly
2 tablespoons freshly squeezed lime juice
2 tablespoons orange or apricot liqueur (Curaçao, Grand Marnier, or Cointreau)
Molten gelée:
1 cup your preferred fruit jelly
2 tablespoons freshly squeezed lime juice
2 tablespoons orange or apricot liqueur (Curaçao, Grand Marnier, or Cointreau)
1/3 cup orange or apricot liqueur
4 or 5 medium-sized ripe mangoes, peeled and sliced
4 tablespoons of your preferred fruit jelly (strawberry, orange, or damson)
1/2 teaspoon ground cinnamon
1/2 teaspoon grated lime zest
2 envelopes of unsalted gelatin
1/4 cup water
4 egg yolks
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 tablespoon vanilla extract
1 cup heavy cream, fresh
Gelée sauce:
1 cup your preferred fruit jelly
2 tablespoons freshly squeezed lime juice
2 tablespoons orange or apricot liqueur (Curaçao, Grand Marnier, or Cointreau)
Molten gelée:
1 cup your preferred fruit jelly
2 tablespoons freshly squeezed lime juice
2 tablespoons orange or apricot liqueur (Curaçao, Grand Marnier, or Cointreau)
1/3 cup orange or apricot liqueur
Combine the mangoes, gelée, cinnamon, and lime zest in a large bowl
Cook over low heat with the bowl covered until the mangoes are well mashed, stirring frequently to prevent burning at the bottom
Blend in a blender or using a Multipractic. Reserve
Sprinkle the gelatin over 1/4 cup of water and reserve
Combine the egg yolks, sugar, flour, and milk in a heatproof bowl and whisk well
Place the bowl in a simmering water bath with the water already warm
Add the warm milk and cook until it thickens slightly for about 20 minutes, stirring frequently
Heat the reserved gelatin, stirring constantly until dissolved
Add the mango mixture
Add the vanilla extract and mix well
Pour into a large serving dish and refrigerate until set
Whisk the heavy cream and add to the mango mixture
Add the purée of mangoes and mix well
Taste and adjust the sweetness by adding more cinnamon if desired
Turn onto a flat surface, then invert onto a serving plate
For the sauce: combine all ingredients except the liqueur
Heat until the sugar dissolves and the gelée melts
Add the liqueur and refrigerate
To serve, place a small amount of the sauce over the mousse and serve in a mold or individual cups
Serves 10 to 12 people.
