Quick Mango Mousse

Choosing a dessert to make is  a very tough  part of my life, though being Bengali's we don't like sweets much...........and sometimes it even becomes difficult to finish  irrespective of how tasty it may be. That is why i always make desserts which are super simple.......doesn't take much time & can be made in small portions..........and also can be stored for couple of weeks...............Last Friday i wanted to surprise my hubby, so i decided to make mango mousse................ no no no don't get worried this recipe is not like the others which calls for lot of ingredients & is tedious n difficult to make, rather this dessert is very easy  & hardly takes any time, the best part about this is, that.. it is egg less & less messy.  The original recipes requires pomegranate but i had starwberries & banana so i used then instead  & i soaked them in 1/2 part pomegranate juice (1tbs)& 1/2 part(1tbs) Brandy ( This is not mentioned in the original recipe i added to get more flavour).The mousse turned out to be delicious & my husband just loved it & thankfully i could finish the whole mousse in 2 days............wowwwwwww what a relief.

Ingredients:-

• Mango Puree                                 1 cup
  
• Heavy whipped cream                 1 cup
  
• Sugar                                              2tbs 
  
• few strands of kesar ( Soaked in warm milk)
  

Decoration( Fruit Salad):-

• Pomegranate seeds                       2tbs
• Raisins                                             2tbs( Soaked in Brandy or Rum overnight)
  
• Coarsely chopped Pistachio         1tbs                

Method:-

1. Whip the cream in the blender along with sugar till it becomes semi hard
   
2. Add  soaked kesar in the mango puree.
   
3. Fold the above two mixtures together gently let it rest for 2mins & mousse is ready.
   
4. Mix pomegranate seed, raisins & pistachio.
   
5. Put the mango mousse in serving bowl & top it with the fruit salad.
   

Suggestion:-

1. Add any fruit you like or whichever is easily available( Strawberry/Apple & Banana ).
   
2. Add more sugar if you like more sweet but do taste it before adding.
   
3. Use powdered sugar, as it is easy to mix.
   
4. If you don't want to use alcohol, soak raisin in any juice.
   
5. Just to give it a classy look serve the mousse in  soup spoons.
   

Molten Lava

I was introduced to this dessert in a restaurant in USA. Though I don’t have a sweet tooth, I cannot resist this one. I started making it at home in my own way. The way to eat is to take a plain white plate , then put the small square or round piece (which ever shape you like, I prefer the round one) of hot chocolate brownie, put one large scoop of Vanilla ice cream ,Hershey's chocolate sauce & drizzle the caramel sauce all over the plate ………..and enjoy.

DOUBLE CHOCOLATE BROWNIE

Cooking Time:- 45min

Level :-Easy

Servings :- 8 to 10 Servings

Ingredients

• 6 ounces good quality bittersweet chocolate, plus 6 ounces
• 3 tablespoons butter
• 3/4 cup granulated sugar
• 3 1/2 tablespoons water
• 2 eggs
• 3/4 Cup All Purpose flour
• 3/4 teaspoon salt
• 2 cups walnuts, coarsely chopped (optional)

Directions

Preheat oven to 325 degrees F.

In a medium saucepan, combine 6 ounces chocolate with butter, sugar, and water. Cook over low heat, stirring, until melted. Set aside to cool a bit. Break up the remaining chocolate and stir into melted chocolate mixture. Whisk in eggs, flour, and salt. Add walnuts if desired. Batter will be thick and lumpy. Spray a 9-inch square pan with non-stick spray and scrape batter into pan. Bake for 30 to 35 minutes.

CARAMEL SAUCE

Cooking Time :- 15min

Level :- Intermediate

Ingredients

nocoupons

• 1 1/2 cups sugar
• 1/3 cup water
• 1 1/4 cups heavy cream
• 1/2 teaspoon pure vanilla extract

Directions

Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful – the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt caramel very quickly. Turn off the heat. Stand back to avoid any splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.

Simmer over low heat stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits

Suggestion: -

To get the round shape either you can use a cup cake mold & put the batter separately in each of them & bake, or cut the cake with a round shape cookie cutter after baking whichever is convenient.

After making the caramel sauce you can save the unused sauce in a glass container( as it will be good for a month or two) & use it later as required.

You can also buy the Hershey’s caramel sauce from store,.

You can also put some freshly chopped Strawberries.