I had a plan to make Mango Mousse since a week ago but it was delayed since I had to work 7 days straight. Unfortunately, Tabloid Nova website has changed again so I couldn’t find the mousse mango’s recipe that I wanted to use. I googled and found someone’s blog that post a recipe of Mango Mousse which I remember that is a recipe from Tabloid Nova.
This morning, I chatted with si Maniezz of Venezuela and she asked,
“Jadi gak bikin mousse? (translation: Have you made the mousse yet?)”
“Belum, gwnya keburu ngantuk semalam. Kayaknya mau digarap pagi ini dweh.” (translation: not yet, I felt sleepy last night. I’m going to make it this morning.)”
I should change one direction on making this mousse, due to the vegan gelatin that I substituted for. I also substituted for kiwifruits instead of mangoes.
Did you know that kiwifruit was originally known as the Chinese Gooseberry? It was renamed for marketing reason. You will find more information about kiwifruit on wikipedia.
300 g peeled kiwifruits, blended
10 g vegan gelatin
100 ml water
200 ml partly skimmed milk
100 g sugar
200 ml whipped cream
1 package whipped cream stabilizer powder (I used Dr. Oetker whip it)
1. Beat whipping cream and the stabilizer powder with electric mixer on high speed until soft peaks form.
2. Bring water, milk and sugar to a boil, stirring occasionally. Remove from heat. Transfer into a bowl, pour vegan gelatin over and stir until dissolved.
3. Add blended kiwi to gelatin mixture; stir. Add whipped cream; stir gently until well blended.
4. Transfer to dessert glasses. Garnish kiwifruit slice on each glasses. Refrigerate before serving.