Mango Raspberry Mousse Cake π°π₯
Mango Raspberry Mousse Cake π°π₯
Prep Time: 20 minutes | Cooking Time: 5 minutes | Total Time: 4 hours 25 minutes | Servings: 8 servings
_____Ingredients:_____
3 ripe mangoes, peeled and diced
200g raspberries
2 tbsp sugar
1/4 cup water
200ml heavy cream
100g powdered sugar
7g gelatin powder
50ml water
200g ladyfingers
_____Directions:_____
In a blender, puree the diced mangoes until smooth. Set aside.
In a saucepan, combine the raspberries, sugar, and water. Cook over medium heat until the raspberries break down and the mixture thickens slightly, about 5 minutes. Remove from heat and strain the mixture to remove seeds. Allow to cool.
In a small bowl, sprinkle gelatin powder over 50ml water and let it bloom for 5 minutes.
In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
Heat the bloomed gelatin in the microwave for 20-30 seconds until completely dissolved.
Gradually pour the dissolved gelatin into the whipped cream while mixing on low speed until well combined.
Divide the whipped cream mixture into two equal parts. Fold the mango puree into one part and the raspberry puree into the other.
Line the bottom of an 8-inch springform pan with ladyfingers.
Pour the mango mousse mixture over the ladyfingers, spreading it evenly.
Top with another layer of ladyfingers and pour the raspberry mousse mixture over them.
Refrigerate the cake for at least 4 hours or until set.
Before serving, garnish with fresh mango slices and raspberries if desired.
