Author Notes
I started making bavaroise when I was a kid - make Jello and add whipped cream. It made me feel grown up, making a big pudding. I was allowed because it didn't involve going near the oven. Now in summer I make them because I can make them ahead, I can create various layers with different colours and fruits and it's delicious on a hot day.
Making it made me go back so many years! I hope you all enjou it. —Babette Feast
Ingredients
- Mango/Lime Mousse
-
1 1/2 cups
mango - ripe
-
1
lime - zest and juice
-
6 tablespoons
sugar ( 4+1+2)
-
1 cup
whipping cream
-
1 1/2
packet gelatine powder
-
1/4 cup
water
- Raspberry/Vanilla Mousse
-
1 1/2 cups
fresh raspberries
-
1/2
vanilla pod
-
7 tablespoons
sugar ( 5+1+2)
-
1 cup
whipping cream
-
1 1/2
packet gelatine packet
-
1/4 cup
water
Directions
-
Mango Mousse
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Bloom BOTH gelatines in cold water following packet directions - IN DIFFERENT BOWLS.
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Process mango with 4 tbsp sugar, lime juice and zest.
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In a small pan boil 1/4 cup water with 1 tbsp of sugar. Allow syrup to boil 1 or 2 minutes. Add to the gelatine and stir until completely dissolved (about 5 minutes).
-
Beat whipping cream with 2 tbsp of sugar until it forms hard peaks.
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Add gelatine to mango purée and process. Put the purée in a bowl and add the whipped cream, folding it in gently. (Don't wash bowl after using the cream as you will need it for the second mousse.)
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Pour the mango mixture in the mold of your choice or in individual glasses so that it comes halfway. Freeze for 15 minutes until you finish the raspberry mousse.
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Raspberry Mousse
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Open vanilla pod and scrape the inside. Add to bowl where you will whip the cream.
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Process raspberries with 5 tbsp sugar.
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In a small pan boil 1/4 cup water with 1 tbsp of sugar and vanilla pod. Allow the syrup to boil 1 or 2 minutes and set aside to infuse for 5 minutes. Remove the vanilla pod, add to the gelatine and stir until completely dissolved (about 5 minutes).
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Beat whipping cream with scrapped vanilla and 2 tbsp of sugar until it forms hard peaks.
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Add gelatine to raspberry purée and process. Put the purée in a bowl and add the whipped cream, folding it in gently.
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Check the mango mousse and if it is already stiff, gently pour the raspberry mousse to fill the mold.
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Refrigerate for 12 hours.
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To serve: Unmold the mousse - working quickly, dip the mold just to the rim in warm water (about 10 seconds). Lift from water, hold upright, and shake slightly to loosen the gelatine from mold.
Decorate with fresh raspberries and mango and some mint leaves.
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