Whip to a consistency, by testing with you finger tomake sure that it has a "peak". With all the mangoes still on the tree, there will be plenty of time this month to try out new recipes
In this mangomousse tart, the rich heavy cream incorporated into the mango puree balances the fruitiness of the mango very well and you have a light, fresh but somehow indulgent dessert nestled in a buttery tart crust
All because I did not know howto activate the china grass. If you choose to use the fresh mangoes instead, peel them, make bits, blend them, sieve the thick pulp to separate the fiber and take it out into a vessel
In this mangomousse tart, the rich heavy cream incorporated into the mango puree balances the fruitiness of the mango very well and you have a light, fresh but somehow indulgent dessert nestled in a buttery tart crust
Hope you will give this a try and let me know how it turns out for you. Pour this into a bowl and cover with plastic wrap, make sure the wrap touches the top layer of the custard so a hard skin don’t form on the custard
The amount of sugar required will depend on how sweet the strawberries are. Tomake it more interesting we have decided to add a theme to follow and the two secret ingredients are given accordingly
However, for this recipe I didn't need to use any rose syrup as the pomegranate was deep red. I juiced the seeds thinking that I will mix it with something else tomake a nice smoothie
I repeatedly state that I learnt howto cook from my mum, kaki (chachi) and my mother in law. Instead of a typical indian sweet treat like ladoos, barfi etc I decided tomake a moussewith a bit of all the goodness of typical Indian spices
