Mango Yogurt Mousse Cake

I love mangos.  Especially sliced mangos dipped in chili lemon powder and coarse sea salt.  I also like mango yogurt mousse with a simple white cake and an oh so buttery and flakey pie crust cookie bottom.

The recipe can be substituted with almost any fruit.  In culinary school, we did a similar cake with raspberries.  I've tried it with strawberries, peaches, and passion fruit-- all very tasty.  Its best to choose fruits that are quite sweet and ripe to balance the tartness of the yogurt.

The mousse cake can also be frozen and served like an ice cream cake.  My taste testers prefer them frozen or slightly thawed from the freezer.  Its a very refreshing dessert perfect for summer nights. 

Mango Yogurt Mousse Cake

makes 12- 3'' entremet rounds

Components (from bottom to top)

Pie Crust Cookie Bottom

Apricot Jam

White Sponge Cake

Mango Yogurt Mousse

Mango Mirror Glaze

Mango Yogurt Mousse

Ingredients

8 oz plain nonfat yogurt

3 oz granulated sugar

3 sheet gelatin, bloomed

8 oz mango puree

10 oz heavy cream, whipped to soft peaks, chilled

Method

1. Combine yogurt and sugar in small bowl.

2.  Warm up puree.  About 15-20 seconds in the microwave.  Add bloomed gelatin (squeezed of excess water) into warmed puree.  Stir until gelatin is dissolved.  

3.  Add yogurt mixture into the puree.  Fold in whipped cream.

4.  Pour into prepared molds immediately.  The cold whipped cream will set the gelatin fairly quickly.

5.  Let sit on counter or place in fridge until ready to pour mirror glaze.

Mango Mirror Glaze

Ingredients

1 1/2 sheet gelatin, bloomed

2 oz water

2 oz mango puree

1 oz granulated sugar

Method

1.  Add water, puree and sugar to sauce pot.  Heat and stir until sugar is dissolved.  

2.  Remove from heat and add bloomed gelatin.  Stir until gelatin is dissolved.

3. Let sit at room temperature until slightly warm to the touch.

4.  Pour over prepared and set yogurt mousse.  The mirror glaze to set instantly because of the cold mousse.