Jamaican
Mango Mousse Tart Recipe
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Jamaican Mango Mousse Tart Recipe |
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INGREDIENTS |
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1½ cups flour |
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1 envelope unflavored gelatin |
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1 large egg white |
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1 large Jamaican mango |
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1 tbsp. Jamaican Appleton White rum |
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1 tsp. grated Jamaican lemon peel |
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½ cup almond paste |
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½ cup butter |
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½ cup heavy cream |
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½ cup water |
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¼ cup sugar |
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2 large egg yolks |
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2 tbsp. Jamaican lemon juice |
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6 tbsp. sugar |
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PREPARATION |
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1. Grease and lightly flour tart pans. For pastry:
With electric mixer, beat butter, sugar, almond paste and Jamaican lemon
peel at medium speed until combined. |
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2. Add egg yolks and beat at high speed until
smooth. At low speed, gradually add flour and mix until just blended. Place
about 2 tbsp. dough in each tart pan and pat evenly over bottom and sides.
Prick bottoms with a fork. Refrigerate 1 hour. |
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3. Place tart pans on a jelly roll pan and bake at
300' for 40 minutes. Cool in pans 15 minutes then carefully remove from pans
and cool completely. For Jamaican mango mousse: In a small saucepan,
sprinkle gelatin over water to soften. Let stand 1 minute. Melt over low
heat about 3 minutes, stirring. Cool to room temperature. |
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4. Cut Jamaican mango in 1" chunks and puree with
1/4 cup sugar, Jamaican lemon juice and Jamaican Appleton White rum. Add
cooled gelatin and blend. Pour into a large bowl. Whip cream with 1 tbsp.
sugar until soft peaks form. Fold into Jamaican mango mixture. |
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5. Refrigerate until mixture begins to set,
stirring occasionally, about 45 minutes. Beat egg white with remaining 1
tbsp. sugar until stiff. Gently fold into Jamaican mango mixture. Fill each
tart with Jamaican mango mixture. Garnish with fresh berries and mint
leaves. |
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