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11/30/2011 National Mousse Day Mango Cream Cheese Mousse

Source of Recipe

Pham Fat Ale


Recipe Introduction

Mousse is a divine dessert made from eggs and cream. It is cooked in a mold similar to that of a pâté, which is why many people confuse these two French desserts. The difference between them is that a pâté is heavy and mousse is much lighter. This lighter texture is achieved by adding more cream or egg whites, or by beating the ingredients to add air into the mixture. Did you know that the word "mousse" actually means "foam" in French? Chocolate mousse was once only a specialty of French restaurants during the 1800s, but can now be found in restaurants and households worldwide. The popularity of mousse can be attributed to the many varieties, accomplished by adding chocolate or pureed fruit into the mix. To celebrate National Mousse Day, make your favorite type of mousse for you and your friends!

List of Ingredients

HOME COOKIN’ 11/30/2011 National Mousse Day Mango Cream Cheese Mousse



Mango Cream Cheese Mousse from


3 cups cream cheese, softened at room temperature
1-½ cups mango pulp (see tips)
2-¼ cups superfine sugar (or granulated sugar)
1 cup heavy cream, cold
1 cup half and half
1/8 teaspoon salt
1 teaspoon pure vanilla extract
½ teaspoon xanthan gum
½ teaspoon liquid lecithin
1 teaspoon orange oil (or any citrus oil or olive oil)


Recipe



Whisk the cream cheese to soften it. Add 1-¼ cups superfine sugar, 1 cup of mango pulp, salt and vanilla extract.

In a small bowl, combine ½ teaspoon xanthan gum, ½ teaspoon lecithin and 1 teaspoon oil. Add the mixture to the half and half. Stir well. Allow to rest for 5 minutes so the mixture will thicken.

Always make sure the beater blades and bowl are completely clean prior to whipping cream for optimum results. The whipping cream should be whipped cold. Whisk the heavy cream for about 2 minutes at a low speed. Add 1 cup superfine sugar, increase the speed of your mixer and keep beating for another 2-3 minutes until it forms soft peaks. Don't over-beat or the texture will become grainy.

Using a silicone spatula, combine the cream cheese and half and half. Stir well. Add 1/3 of the whipped cream to the mixture to soften it. Add the rest of the whipped cream and gently fold it in. Transfer the mousse to a pastry bag fitted with a round tip.

I used 3-ounce dessert cups.

Drizzle about 1 teaspoon of mango pulp into each side of the cups; there will be a marbling mango design once the cups are covered with mousse. Pipe or spoon the filling into the cups. Drizzle about ½ teaspoon of mango pulp on top and level the filling with a spatula. Wrap each cup and chill in the refrigerator for at least 2-3 hours.

Yields: 14 mini-cups