MOUSSE AS CAKE FILLING: This is one of my favourite fillings for a basic yellow sponge cake, making it a light and refreshing cake to serve in the summer.

MANGO MOUSSE:

 

 

 

 

3 ripe fresh mangoes, peeled and stoned                    

¼ cup sugar

2 tbsp. lemon juice                                                     

2 cups water

½ cup whipping cream + 1 to 2 tbsp. icing sugar

3 egg whites                                                                

pinch of cream of tartar or salt

2 tsp. unflavoured gelatine + 1 tbsp. cold water

 

 

 

 

Cook mango flesh in a saucepan with water, sugar and lemon juice for 3-4 minutes over medium heat. Force mixture through a fine sieve to remove any bits of fibre from the mango. Cool and chill.

 

Soften gelatine in cold water in a small bowl. Sit bowl in a pan of simmering water. Stir to dissolve gelatine completely.  Add gelatine to mango and mix in well.

 

Whip cream until soft peaks form, add icing sugar to taste and whip until stiff. Fold cream into mango mixture.  Beat egg white with cream of tartar or salt until stiff. Fold into mango and cream mixture.

 

Chill mousse until beginning to set; then use it to spread on cake layers as needed.