Wednesday, July 25, 2012

Frozen Mango-Cream Cake

This dessert was simple to make.. although it used most of my kitchen appliances (stovetop, blender, food processor and a mixer!) Even though my kitchen looked like a tornado hit it when I was done, eating this delectable dessert was worth it in the end!

For the Crust:
Vegetable-oil cooking spray
1 ounce salted dry-roasted macadamia nuts (about 1/4 cup)
3 tablespoons granulated sugar
1/4 cup all-purpose flour
1 tablespoon unsalted butter, melted

For the Mousse:
1/4 cup fresh orange juice
1 envelope unflavored gelatin (1 scant tablespoon)
2 firm but ripe mangoes, peeled (each about 1 pound)
1/2 cup granulated sugar
3 tablespoons fresh lemon juice
1 cup heavy cream
1/2 cup confectioners' sugar

1. Preheat oven to 350 degrees. Lightly coat inside of in 8-inch spring-form pan with cooking spray. (Your dessert will look thicker than mine, because I only had a 10-inch spring-form pan.)

2. Make the crust: Pulse macadamia nuts and granulated sugar in a food processor until finely ground. In a bowl, combine nuts, flour and butter with a fork until mixture resembles coarse meal. Pour into spring-form pan, and press into bottom. Bake until golden brown, about 12 minutes. Let cool.

3. Make the mousse: Pour orange juice into a small saucepan. Sprinkle with gelatin, and let stand until softened, about 5 minutes. Heat over low heat, stirring, until dissolved. Remove from heat.

4. Cut one-quarter of one mango into 1/2-inch slices); cover, and refrigerate. Coarsely chop remaining mangoes. In a blender, puree chopped mangoes, granulated sugar, and lemon juice until smooth. With machine running, add gelatine mixture in a slow, steady stream, and blend until combined. Transfer to a bowl.

5. With a whisk or an electric mixer on medium speed, beat cream until soft peaks form. Add confectioners' sugar and beat until soft peaks return. Whisk one-third of the whipped cream into the mango mixture. Using a rubber spatula, gently fold in remaining whipped cream.

6. Divide mousse among molds, filling three-quarters full. Cover with plastic wrap, and freeze until firm, at least 4 hours (up to 1 week).

7. When ready to serve, let the cake stand at room temperature for 5 minutes. Gently push up from the bottom to unmold. Cut and transfer cake slices to plates and let stand 5 more minutes to soften slightly. Serve garnished with mango slices.

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