Layered Cranberry Mango Mousse

Recipe from What's For Lunch, Honey? 

Ingredients

For cranberry mousse

230g fresh cranberries, washed and picked over
100g fine sugar, divided
juice and zest from one orange
1/2 envelope gelatin
200 ml heavy cream

For mango mousse

250g mango yogurt, I used Alphonso mango yogurt from Emmi’s Swiss Yogurt (DELICIOUS)
1 envelop gelatin

handful of pistachios, chopped

Method

For cranberry mousse

  1. Soak the gelatin in cold water for approx. 5 minutes.
  2. Place cranberries in a small saucepan with orange juice and zest and 50g sugar over medium heat and bring to a boil.
  3. Reduce heat and continue cooking, stirring frequently, until cranberries pop and break up - about 15 minutes.
  4. Remove from heat. Take two tablespoons of the mixture and dissolve the gelatin in the hot mixture. Pour into the rest of the cranberry mixture and stir to incorporate. 
  5. Transfer to a food processor or blender and process until smooth. Press the cranberry mixture through a sieve and discard the rest.
  6. Place in the refrigerator to cool and until the mixture just begins to thicken. In the meantime whip the cream until stiff peaks form, then drizzle in the remaining sugar and whip till incorporated.
  7. Remove the cranberry mixture from the fridge and gently fold in the whipped cream.
  8. In individual dessert bowls fill the cranberry mousse mixture half way up. Tap gently on the countertop to even out then place in the fridge to set for about four hours.
  9. Prepare mango mousse

 For mango mousse

  1. Soak the gelatin in cold water for approx. 5 minutes.
  2. Heat approx. 2 tablespoons of mango yogurt in a small saucepan and dissolve the gelatin in it. Transfer to a bowl and whisk in the rest of the yogurt.
  3. Place in the refrigerator until mixture begins to thicken. Then take out and give it a good whisking.

Assembling the mousses

Make sure the cranberry mousse has completely set in the dessert bowls. Pour the mango mousse over it and allow to set once again for another four hours, preferably overnight.

Serve with a sprinkling of pistachios.

 

Food Guide Tips:

- Pistachios – the Queen of nuts!

- Cranberries – selecting and storing