cup water on HIGH for 4 minutes uncovered.
Stir
tablespoons of granulated sugar for 4 to 6 minutes, until
For cake-----------------.
Position rack in
Beat cream in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Fold mango puree into whipped cream. Scoop mango mousse into serving glasses and chill until set, about 3 hours.
nto prepared pan.
Bake for 40-45 mins, until toothpick
For the Cake: Preheat oven to
FOR CHOCOLATE GANACHE FROSTING (Makes
dges with a spatula. Bake for 25 to 30 minutes or
lean towel and let rest for an additional 30 minutes.
id and set a side for 20 minutes.
After 20
. Wash and peel the Mango.
4. Cut around the
n a bowl, let sit for 5 minutes to soak up
he bottom. No need for the parchment or rimmed baking
radually add gelatine mixture to mango mixture and mix well.
edium bowl, stir together the mango puree with the lime juice
Wrap center of each mango bundle with 1 prosciutto strip
For the Mousse:
In a medium bowl,
1. sprinkle gelatin over 2 tbsp cold water. let stand for 1 minute till it softens. mix hot water in it.
2. mix gelatin in mango pulp.
3. In a cold steel container, beat cream and sugar a little.
4. Mix cream in the pulp and beat till soft peaks form.
5. Fill glasses with required amount of the mousse and refrigerate atleast 4 hours be fore serving.
6. garnish with whipped cream, mint and thick mango pulp.
lices. Reserve some strawberry slices for garnish.
Spoon the mixture
nd cook for about a minute, checking often. Place the mango puree