Frozen Mango-Cream Cakes

Serves 8

Ingredients :

Vegetable-oil cooking spray
1 ounce salted dry-roasted macadamia nuts (about 1/4 cup)
3 tablespoons granulated sugar
1/4 cup all-purpose flour
1 tablespoon unsalted butter, melted
1/4 cup fresh orange juice
1 envelope unflavored gelatin (1 scant tablespoon)
2 firm but ripe mangoes, peeled (each about 1 pound)
1/2 cup granulated sugar
3 tablespoons fresh lemon juice
1 cup heavy cream
1/2 cup confectioners' sugar

Directions :

1. Preheat oven to 350 degrees. Lightly coat inside of 8 ring molds (each about 2 inches high and 2 3/4 inches in diameter) with cooking spray. Place on a rimmed baking sheet lined with parchment paper.
   
   
2. Make the crust: Pulse macadamia nuts and granulated sugar in a food processor until finely ground. In a bowl, combine nuts, flour, and butter with a fork until mixture resembles coarse meal. Spoon a generous tablespoon of the mixture into each mold, and press into bottom. Bake until golden brown, about 12 minutes. Let cool.
   
   
3. Make the mousse: Pour orange juice into a small saucepan. Sprinkle with gelatin, and let stand until softened, about 5 minutes. Heat over low heat, stirring, until dissolved. Remove from heat.
   
   
4. Start with a firm but ripe mango. To remove the skin without wasting any of the juicy flesh, use a vegetable peeler. Then, with a knife, carefully slice the fruit lengthwise along both sides of the seed. Cut one-quarter of one mango into 1/8-inch-thick slices for garnish (halve large slices); cover, and refrigerate. Coarsely chop remaining mangoes. In a blender, puree chopped mangoes, granulated sugar, and lemon juice until smooth. With machine running, add gelatin mixture in a slow, steady stream, and blend until combined. Transfer to a bowl.
   
   
5. With a whisk or an electric mixer on medium speed, beat cream until soft peaks form. Add confectioners' sugar, and beat until soft peaks return. Whisk one-third of the whipped cream into the mango mixture. Using a rubber spatula, gently fold in remaining whipped cream.
   
   
6. Divide mousse among molds, filling three-quarters full. Cover with plastic wrap, and freeze until firm, at least 4 hours (up to 1 week).
   
   
7. When ready to serve, let cakes stand at room temperature for 5 minutes. Gently push up from bottoms to unmold. Transfer cakes to serving plates; let stand 10 minutes to soften slightly. Serve garnished with mango slices.

Frozen Mars bar mousse

I would make this for my mum since she lovessssss Mars Bars. :)

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Serves 6

Ingredients:

Vegetable oil spray
6 x 60g Mars bars
600ml thickened cream
3 eggs, separated
50g dark chocolate, melted, to drizzle

Directions:

1. Spray a 1-litre terrine mould with oil. Line with plastic wrap, leaving long sides overhanging. Roughly chop 4 bars and place in a heatproof bowl with 300ml cream over a pan of simmering water (don't let bowl touch water) until melted, then stir to combine. Cool slightly, then whisk in remaining cream and egg yolks.
   
   
2. In a separate bowl, beat eggwhites with electric beaters until stiff peaks form. Fold into chocolate mixture. Pour into terrine, folding in wrap. Freeze overnight until firm. To serve, dip mould briefly in warm water, then invert onto a platter. Chop remaining bars, scatter over terrine and drizzle with melted chocolate.

Coconut mousse

Ingredients:

1 cup sweetened shredded coconut
1 cup milk
2 tsp cornstarch
2+2 tbsp cold milk
2 tsp gelatin
2 tbsp Malibu liqueur
3/4 cup whipping cream

Directions:

1. To make the coconut mousse, bring the first amount of milk and the coconut to a boil. Drain through a fine-mesh sieve, squeezing the coconut well and reserving the milk.
   
   
2. Bring reserved coconut milk to a boil. Mix the cornstarch with 2 tbsp of cold milk and add to the hot milk. Cook well until start to thicken. Cool.
   
   
3. Dissolve the gelatin in remaining 2 tbsp of cold milk. Let stand for 2 minutes. Heat the milk just until gelatin dissolves. Cool slightly.
   
   
4. Combine cooled coconut milk with gelatin and liqueur. Whip the cream and fold it gently in.
   
   
5. Line 2,5" ramekins with acetate and pour in the coconut mousse. Cover with plastic wrap and freeze.