I love eating something special every single day of my life. I look forward to my dessert; it is like rewarding yourself at the end of a perfect day, cheering you up when the day hasn’t been so perfect. I even love to begin my day with something sweet, a little sweetness in the morning to wish you a great day! Obviously, I don’t like to buy a bigger pair of jeans, so, to prevent that I made this. It is fruit and broken wheat get rid of the whipped cream to garnish and it can be served as breakfast.
Layered Eggless Mango Mousse – Serves 2
Mango, large 3 nos.
Gelatin powder 2 teaspoon soaked in 4 teaspoon water
Hung Curd 1 cup
Broken wheat (Dalia) ¼ cup
Cardomom Powder ½ teaspoon
Powdered Sugar 1 tablespoon (Alternative for the healthy version, use Sugar free)
Whipped Cream 4 tablespoon + for garnish (Alternative: use beaten egg whites or hung curd instead for the healthy version)
For the Mango Mousse Layer
Peel and cut mango into thick slices. Keep aside a few slices for garnish.
Grind the mango into a pulp. The pulp will have the fruit fibres and will not be a smooth, mousse like consistency. Strain the pulp to remove the fibres and make the pulp smooth. Do not use a fine mesh strainer.
Soak the gelatine in a glass or metal bowl. To melt the gelatine place this bowl in a vessel filled with some hot water. Once the gelatine melts, add it into the mango pulp and blend it in, mix well.
Allow the mixture to set, in the refrigerator for thirty to forty minutes.
- Once the mousse is partially set, add in four tablespoons of whipped cream for EGGLESS MANGO MOUSSE. Fold in the cream gently for volume, do not over mix.
- Alternatively, you can also skip the cream and instead use two egg whites with ½ teaspoon on vanilla essence, beaten to form soft peak, to add volume to the mango mousse.
- For EGGLESS, MANGO Mousse you can use 4 tablespoon of hung curd and blend it together. The version with the hung curd will add flavour, bulk and volume but it is not as light as mango mousse with whipped cream or egg white.
The Mango Mousse Mixture for the layered mousse is ready.
For the Second Layer
Cook the ½ cup broken wheat in ½ cup water. Bring it to a boil, the broken wheat swells up. Allow the water to get absorbed. Once the broken wheat is cooked and tender, strain it and drain out the excess water. Place the cooked broken wheat in the centre of a muslin cloth, hold the cloth by the ends and squeeze all the excess moisture out of the cooked broken wheat. Be sure to remove all the extra moisture and dry the broken wheat completely.
Flavour the Hung Curd with Cardamom powder and blend in the powdered sugar properly into the hung curd.
Add in the dry, cooked broken wheat to the flavoured, sweet hung curd. Fold it in and do not over mix.
For the Layering
In a small glass with a broad mouth and one that is shallow enough to fit a dessert spoon, add in one layer of the mango mousse with the help of a spoon or a piping bag. Make sure the layer is thick and visible from the sides. Allow it to set in the refrigerator for thirty minutes.
On top of it, add in a layer of the broken wheat and hung curd mixture. Allow this to set for thirty minutes in the refrigerator.
Add in another layer of mango mousse. Allow it to set again.
Add in the last layer of hung curd and allow it to set.
You can interchange the layers by starting with the layer of hung curd.
Top it up with whipped cream OR a dollop of smooth sweetened hung curd and chopped mangoes.
Variation: If you are in the mood to indulge, get rid of the hung curd and broken wheat use Condensed Milk with cardamom or Rabdi in place of the hung curd.