Ingredients with Measurements:
- 2 ripe mangoes, peeled and diced
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon gelatin powder
- 1/4 cup cold water
- 1/4 cup hot water
- 1/2 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- Blender or food processor
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Saucepan
- Mousse cups or glasses
Step-by-step instructions:
1. In a blender or food processor, puree the diced mangoes until smooth. Set aside.
2. In a saucepan, combine the granulated sugar and 1/4 cup water. Cook over medium heat until the sugar dissolves and the mixture becomes syrupy.
3. In a small bowl, sprinkle the gelatin powder over 1/4 cup cold water. Let it sit for 5 minutes to bloom.
4. Add the hot water to the gelatin mixture and stir until the gelatin dissolves.
5. In a mixing bowl, whip the heavy cream until soft peaks form.
6. Add the mango puree, sugar syrup, vanilla extract, and salt to the whipped cream. Mix until well combined.
7. Add the gelatin mixture to the mango mixture and mix until smooth.
8. Pour the mixture into mousse cups or glasses. Chill in the refrigerator for at least 2 hours or until set.
9. Serve the Es Laksmana Mango Mousse chilled.
Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
Chilling time: 2 hours
Temperature:
Refrigerate at 4°C (40°F)
Serving size:
Makes 4-6 servings
Nutritional information:
Calories per serving: 270
Total fat: 16g
Saturated fat: 10g
Cholesterol: 61mg
Sodium: 42mg
Total carbohydrates: 30g
Dietary fiber: 1g
Total sugars: 28g
Protein: 2g
Substitutions for ingredients:
- You can use other fruits instead of mangoes, such as strawberries, peaches, or bananas.
- You can use coconut cream instead of heavy cream for a dairy-free version.
- You can use honey or maple syrup instead of granulated sugar.
Variations:
- Add a layer of crushed graham crackers or cookies at the bottom of the mousse cups for a crunchy texture.
- Top the mousse with whipped cream and fresh fruit for a more festive look.
- Add a splash of rum or coconut liqueur to the mango mixture for an adult version.
Tips and tricks:
- Make sure the gelatin is fully dissolved before adding it to the mango mixture to avoid lumps.
- Use ripe and sweet mangoes for the best flavor.
- Chill the mixing bowl and whisk in the freezer for 10 minutes before whipping the cream for faster and fluffier results.
Storage instructions:
Store the Es Laksmana Mango Mousse in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Do not reheat the mousse as it will melt. Serve chilled.
Presentation ideas:
- Garnish the mousse with fresh mint leaves or edible flowers.
- Serve the mousse in a martini glass or a fancy dessert cup for an elegant presentation.
- Top the mousse with a dollop of whipped cream and a sprinkle of cinnamon or cocoa powder.
Pairings:
- Serve the Es Laksmana Mango Mousse with a cup of hot tea or coffee for a cozy dessert.
- Pair the mousse with a glass of sparkling wine or champagne for a celebratory occasion.
Suggested side dishes:
- Serve the mousse with a side of fresh fruit salad or sliced berries.
- Pair the mousse with a scoop of vanilla ice cream or sorbet.
Troubleshooting advice:
- If the mousse is too runny, chill it for a longer time until it sets.
- If the mousse is too thick, add a splash of milk or cream to loosen it up.
Food safety advice:
- Make sure to use clean and sanitized utensils and equipment when preparing the mousse.
- Store the mousse in the refrigerator at all times to prevent bacterial growth.
Food history:
Es Laksmana is a traditional Indonesian dessert made with coconut milk, pandan leaves, and palm sugar. This recipe is a modern twist on the classic dessert, using fresh mangoes and whipped cream.
Flavor profiles:
The Es Laksmana Mango Mousse is sweet, creamy, and fruity, with a hint of vanilla and a touch of salt.
Serving suggestions:
Serve the Es Laksmana Mango Mousse as a light and refreshing dessert after a meal or as a sweet treat for a special occasion.
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Region: Indonesian