|image courtesy of saidaonline.com|
1/2 - cup sugar
2 - envelopes unflavored gelatin
4 - eggs
3 - egg yolks
2 - cups mashed ripe mangoes (about 3 mangoes)
1/4 - cup brandy
1/4 - tsp. almond extract
2 - cups whipping cream
Sweetened whipped cream
- Mix sugar and gelatin in 2-quart saucepan. Beat eggs and egg yolks until thick and lemon colored, about 5 minutes.
- Stir eggs into gelatin mixture. Heat just to boiling over medium heat, stirring constantly. Remove from heat; stir in mangoes, brandy and almond extract. Refrigerate just until gelatin mixture mounds slightly when dropped from a spoon, about 1 ½ hours.
- Beta whipping cream in chilled bowl until stiff. Fold mango mixture into whipped cream. Our into 8-cup mold. Refrigerate until firm, about 4 hours; unmold. Garnish with mango slices if desired.
Good for 12 servings.
Apricot Mousse: Substitute 1 can (30 oz.) apricot halves, drained, for the mangoes. Place apricots in blender container; cover and blend on high seed until smooth, about 1 minute. Decrease sugar o ¼ cup.
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Peach Mousse: Substitute 1 can (29 oz.) apricot halves, drained, for the mangoes. Place peaches in blender container; cover andblend on high seed until smooth, about 1 minute. Decrease sugar o ¼ cup.
|image courtesy of easteuropeanfood.about.com|
Book: Betty Crocker's Southwest Cooking