Peach and Mango Mousse Cake


Eggless Ragi Chocolate Whole Wheat Cake -Baking
Mango and Coconut Tart that looks like a Mango and Coconut Cheesecake
Its raining Mangoes here in Mumbai. Anywhere you look you see crates upon cardboard boxes of mangoes-Alphonso Mangoes no less.  You know me-not a mangophille at all…but since our friends are ,I had to make an effort. 
But I needed something out of the ordinary, something more beautiful than the mangoes. 
Peaches.
Truth be told, I had a tin of peach halves in my pantry that had been coaxing me to do something with them. Just like my Dulce de Leche can are doing right now.
Anyways ,Peaches.
And cream .
And all you need is stuff you can buy and a few hours to chill your dessert.
Then call some friends over,keep the drinks flowing and enjoy the desserts. The mousse cake is light because of the egg whites and a little sweet with the syrup from the peaches and mango-ey.  In short…it stands tall and pretty.
for the
Peaches and Mango Mousse cake
you need
1 sponge cake home made or store bought
4 large mangoes
1 can peach halves
300 mils cream-I used Rich
5 egg whites
2 tbsp gelatin
5-6 tbsp icing sugar to taste
Start with the sponge.
slice in half and lay the half on a plate and fill 6 pretty glasses with the cake layer.

Whisk the egg whites In clean dry bowl with a few drops of lemon juice till stiff peaks form.
whip the cream till stiff and till it holds peaks.

Peel and dice the mangoes, and a couple of halves of the peaches. Pour a few tbsp of the peach syrup over the cake base and layer with the chopped fruit. I use a ring for my desserts ,you can use the ring from your spring form tin or just make it in pretty glass serving dish.

Sprinkle the gelatin over 1/4 cup of cold water and allow to blossom or absorb the water and then place over a simmering pan of water to.melt the gelatin.

Puree the remaining mangoes to measure 1cup and 1/4 cup. Fold the mango puree into the cream and then fold in the egg whites gently. Make sure that there is no egg white liquid at tje base. You can wash your beater and whip the egg whites again. Fold in the melted gelatin.

Pour over the cake base and glasses. Allow the mousse to set for at least 4 hours in the fridge.
In the meanwhile, slice the peach halves into wedges.

Arrange over the mousse cake after removing the ring. Just run a knife around the inside of the  ring and pull it up…

Voilà. ..
The holes talk of a whisk well worked and a mousse well set.

And the peaches look pretty too..

Slice with your knife dipped into warm water and wipe before each cut.A clean slice every time.
And because its so well made the edges are sharp angles….

A tiny bite of cream and the golden mango puree and some golden fruit. Yes you can taste the peaches and the mango separately. ..each has its own bite and its own give.

Try this today….all it needs is a few fresh ingredients and some elbow grease.
So what are you baking today???

Eggless Ragi Chocolate Whole Wheat Cake -Baking
Mango and Coconut Tart that looks like a Mango and Coconut Cheesecake

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