Today morning I read about Anna’s Blue Ribbon Challenge at Crunchy Creamy Sweet.
Normally I take at least two days to sit on a post before I post it. When I read her post (somehow I had completely missed it earlier), I couldn’t help thinking…can I…??
Nah! It was too short a notice. I have to make a mousse. Then have to set it. And then I have to CLICK pictures. AND write about it. Are you kidding me? No way.
And yet, two hours ago, I found myself in the kitchen, raiding my fridge to see what I could make, wondering all the while whether I could make it in time, and also write about it. I still had 3 hours to link it.
Mangoes.
I know, you guys are probably sick of reading my mango posts. But what do I do? That’s the only fruit I eat with love. And buy by the dozen when it’s in season.
I also make killer mango mousse. And the recipe is so easy, that my even my boys could make it. I make a few variations. I like this one more because it’s lighter, and the cottage cheese adds texture, a slight saltiness and body to the airy dessert. Saffron adds a little dimension to the dish without compromising it’s texture or taste.
If you want, you can skip the saffron totally.
- 1.5 cups chopped mangoes
- 2 cups half and half (if you need it creamier, than add 1 cup of heavy cream with 1 cup of half and half)
- 1 pkt gelatin
- 1 tsp cottage cheese
- 8 tbsp sugar
- 2 tbsp boiling water
- ¼ tsp saffron
- 1 tbsp heavy cream
- Dissolve gelatin in 2 tbsp of boiling water in a bowl
- Dissolve saffron in 1 tbsp of heavy cream in a separate bowl.
- Put half and half, mangoes and sugar in a blender and blend till thick and smooth.
- Transfer in a whipping bowl.
- Whisk at a low setting for a minute. Blend in cheese and gelatin.
- Check for sugar, add more if needed. Add a little half and half if too sweet. (It's important to keep the sugar on a little higher side as refrigeration will lessen it).
- Pour into dessert bowls, and spoon in the saffron mixture on top, creating light swirls.
- Refrigerate for two hours.
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