I love the mousse cakes that we get here and had always wanted to prepare mousse, but when looking for a recipe, I found that most mousse recipes had raw eggs in it. Though I do eat occasionally the mousse that we get outside, I wanted to make one without the raw eggs. So I came up with this eggless version using light cream and custard powder, now that mangoes are in season thought of adding mangoes too, it came out well, very easy to make, and really a light yet delicious dessert..
Need To Have
- Light Cream - 1 cup
- Confectioners Sugar - 1/2 cup
- Fresh Thick Mango Pulp - 1 cup
- Custard Powder - 2 tablespoons
- Milk - 1/2 cup + 3 tablespoons
- Salt - a very small pinch
Mix the custard powder in the 3 tablespoons milk, boil the remaining half cup milk, to this add the custard powder and milk mixture, stir well for a couple of minutes to form a thick custard, cool it. Beat the light cream and sugar for few mins with a hand blender, add the mango pulp, beat for some more time, finally add the custard and the salt, beat well for another 5 minutes. Pour into ramekins, cool, let it to set for at least 4 hours and then serve. I served it with some chocolate shavings and a teaspoon of nutella on top.
Sending it to Recipe Junction for Spotlight - Summer Cooler event,
to The Pumpkin Farm for the Mango Mania 99 event and
to Anu's Healthy Kitchen for Pari's Only - Mango event.
You can use heavy cream for a very rich dessert, but I found this rich enough for us.
Depending upon the sweetness of the mangoes, increase or decrease the sugar, good quality mangoes will give you better taste.
The more you beat the more fluffy the mousse is, at least beat for 15 minutes total.