Mango Orange Cheese Mousse

Name: Mango Orange Cheese Mousse
Yield: 8 servings
Cuisine: American
Ingredients: 1 orange worth Orange zest; 70 grams Freshly squeezed orange juice; 50 grams Mascarpone cheese; 50 grams Plain yogurt; 40 grams Granulated sugar; 50 grams Milk; 70 grams Mango puree; 130 grams Heavy cream; 3 grams Gelatin; 15 grams Water; 50 grams Raspberry puree; 50 grams Strawberry puree; 20 grams Granulated sugar; 15 grams Strawberry Liqueur; 15 grams Orange juice (100% juice); 1 1/2 grams Gelatin; 10 grams Water

cookpad.japan @cookpad_jp

I tried making a mousse using oranges from Ehime prefecture and mango puree, and it was delicious.

The amount of juice you can get out of an orange will vary depending on its size.
If you don't have enough for the jelly, add 100% orange juice. (I used POM juice).
Aadd the orange zest. It makes a total difference to the aroma and flavor. Recipe by ko-ko

I tried making a mousse using oranges from Ehime prefecture and mango puree, and it was delicious.

cookpad.japan @cookpad_jp

I tried making a mousse using oranges from Ehime prefecture and mango puree, and it was delicious.

Saved

Ingredients

8 servings

Mango orange mousse
1orange worth Orange zest
70 gramsFreshly squeezed orange juice
50 gramsMascarpone cheese
50 gramsPlain yogurt
40 gramsGranulated sugar
50 gramsMilk
70 gramsMango puree
130 gramsHeavy cream
3 gramsGelatin
15 gramsWater
For the berry jelly
50 gramsRaspberry puree
50 gramsStrawberry puree
20 gramsGranulated sugar
15 gramsStrawberry Liqueur
15 gramsOrange juice (100% juice)
1 1/2 gramsGelatin
10 gramsWater

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Steps

1

Wash the orange, and grate the zest. Juice the orange.
2

Soften the gelatin in water. Microwave until it has completely dissolved.
3

Put the mascarpone, yogurt and granulated sugar in a bowl and mix together well. Add the juice.
4

Put the milk, mango puree and gelatin in a pan and heat. Warm until the edges are starting to bubble.
5

Add the Step 4 liquid and grated orange zest to the Step 3 mixture and mix. Put the bowl over a bed of ice water to cool.
6

In another bowl, beat the heavy cream until it's very thick. Add this to the Step 5 mixture and mix.
7

Chill the Step 6 mixture by suspending the bowl over ice water until it's very thick and creamy. (Or you can refrigerate for about 30 minutes.)
8

Pour into molds of your choice, and chill until set in the refrigerator. (The color will vary depending on the color of the mango puree.)
9

Make the berry jelly: Soften and dissolve the gelatin as in Step 2. Put all the ingredients in a pan and heat. (Strain it through a sieve just in case.)
10

Put the bowl with the jelly over ice water to cool. (If the jelly is too warm the mousse will melt).
11

Pour the chilled jelly over the Step 8 mousse, and chill again in the refrigerator.
12

Top with fruits.