Eggless Mango Mousse

1. Peel and slice mangoes. Measure them.

2. Grind to a fine paste in mixer grinder. Do not add water.

3. The pulp should measure 1 cup.

4. Mix veg gelatin to water and allow it to sit for 10 minutes to bloom.

5. It will become thick after blooming.

6. Heat cream on MW on high for 1 minute.

7. Add the bloomed veg gelatin.

8. Mix and MW again on high for 1 minute.

9. Mix the mango pulp to the cream.

10. Cover and refrigerate for 2 hours.

11. Whip whipping cream along with icing sugar.

12. Whip until soft peaks form.

13. Add 1/3 rd of the whipped cream to the mango mixture.

14. Fold gently until incorporated.

15. Add it back to the whipeed cream.

16. Fold gently.

17. Cover and refigerate for 4 hours.

1. Chop white chocolate and place in a bowl.

2. Add 1/2 cup amul cream to it.

3. MW on high for 30 second intervals until the chocolate starts melting. Mix until completely melted.

4. Mix gelatin to water and allow it to bloom for 10 minutes.

5. It will become thick after blooming.

6. Add the bloomed gelatin to the remaining amul cream and mix.

7. Heat on low flame until the mixture is jelly like.

8. Add this to the melted while chocolate mixture.

9. Mix well and allow it to cool completely. Then refrigerate for 2 hours.

10. Whip the whipping cream until soft peaks form.

11. Add 1/3 rd of the whipped cream to the chocolate mixture and gently fold to incorporate.

12. Add the remaining cream and fold gently.

13. Cover and refirgerate for 4 hours.

1. In a MW safe bowl add butter and chocolate.

2. Melt them together on medium for 2 minutes.

3. Add cocoa powder and vanilla essence, mix and cool.

4. Mix together vinegar and cream.

5. Add sugar.

6. Whisk until incorporated.

7. Add in the chocolate mixture. Mix.

8. Sift flour, salt and baking soda into the bowl.

9. Whisk and mix.

10. Transfer to a greased, lined and dusted 7” round tin.

11. Bake in a 175C oven for 25-35 minutes until a tooth pick inserted comes out with moist crumbs. Cool on wire rack.

1. Heat cream and liquid glucose until it starts bubbling.

2. Add it to chopped chocolate.

3. Whisk until the chocolate melts to a shiny ganache.

1. Heat together sugar syrup, cream and liquid glucose on low heat until bubbly.

2. Add it to the chopped chocolate.

3. Mix until it forms a smooth shiny glaze.

1. In a sauce opan mix together sugar and water.

2. On a plate place a paper and grease it generously with butter. Arrange the walnuts on it.

3. Swirl the sauce pan until the sugar dissolves completely.

4. The syrup will start changing colour.

5. When it is dark brown, the caramel is ready. Remove from stove.

6. Pour it evenly on thew walnuts.

7. Allow it to cool completely.

8. Remove the paper.

9. Break into pieces and transfer to a mixer jar.

10. Grind the praline. At forst it will be powdery but after some time, the nuts will let out oil and the mixture will become a paste. This is the praline paste.

11. In a bowl mix together dark chocolate, milk chocolate and butter.

12. Melt them on a double boiler or in MW.

13. Add in the praline paste and crushed corn flakes.

14. Mix together to form the feuilletine. This has to be mixed only at the time of assembling. The praline paste can be made ahead.

1. Cut two strips of plastic sheets from a old file to fit the circumference of an 8” spring form pan.

2. Join both the stripes with the help of tape.

3. Place a spring form pan with out the base plate on a serving plate and place the plastic sheet tube inside.

4. Trim the brownie.

5. Place it in the centre of the pan.

6. Pour some white chocolate mousse on it and freeze for an hour.

7. Make the feuilletine and press it on the white chocolate ganache. There should be space between the tin and the layers. Freeze for half an hour.

8. Pour the remaining white chocolate mousse and tap the plate to level it.

9. Freeze it again until set.

10. Now add the mango mousse on it.

11. Level it with a spatula. Freeze until set.

12. Now pour the glaze on the mousse. If the glaze is thick, then slightly heat it until it is of pourable consistency. Do not over heat.

13. Spread it immediately with a spatula.

14. Remove the ring of the spring form pan.

15. Remove the tape.

16. Remove the plastic stripe.

17. Now the entremet is ready to be decorated.

1. Measure the circumference of the cake and cut a stripe of parchment paper to the size. I have used two stripes to make it easier. Fold the paper at the required height.

2. Melt dark chocolate and take it in a paper cone.

3. Draw lines on the sheet leaving the folded portion. That is used for holding the sheet while applying the collar on the cake. Allow it to dry completely.

4. Now melt 200 gm of milk chocolate and bring it to room temperature. If hot it will melt the previous dark chocolate layer.

5. Pour some on top of the dark chocolate lines.

6. Spread it evenly with a spatula.

7. Remove the sheet from counter opn to another place. I used a chopping board. Allow it to set.

8. The collar has to be flexible and half set to be used on the entremet.

9. Place the collar around the entremet and press well so that the chocolate sticks to the entremet.

Do it fast otherwise the chocolate will be set and it will not stick to the entremet.

10. Trim the collar to the height you need.

11. Place the next collar arond the other half. Make sure the ends meet. Cut off remaining collar. Refrigerate for 30 minutes.

12. Peel the paper.

13. Place the chocolate ganache in a piping bag with a round tip and pipe some designs on top of the entremet.

14. Now it is ready. Refrigerate until ready to serve.