Mango Carrot Mousse Recipe (Verrines de Mousse de Carottes)
This mango carrot mousse recipe is a refreshing escape from everyday ingredients. It has an Asian flair to it because of the use of mango, ginger and cinnamon. To the mango mousse, I added shredded carrots cooked in milk and agave nectar. I purposely didn't blend the carrots with the mascarpone cheese in a food processor so there would still be a slightly coarse texture to the mousse, which I find very pleasant.
Whenever I'm on a quest to make a new dessert, I always keep in mind that most people appreciate a little decadence. Serving the mousse in small verrines is a great way to keep rich desserts from becoming excessive, and it also makes the desserts more elegant. It will keep the dessert fans in your life coming back for more!
Yields: 8 servings7 carrots (1 pound)
1 tablespoon butter
1 cup milk
1 ripe mango (or ½ cup mango purée)
6 tablespoons agave nectar (optional)
1 (1-inch) chunk fresh ginger
16 ounces mascarpone cheese, at room temperature
2 cups heavy cream, very cold
½ cup sugar
1-½ teaspoons xanthan gum
1-½ teaspoons liquid lecithin
1 tablespoon citrus oil (or olive oil)
½ teaspoon ground Saigonese cinnamon (or regular), + extra for garnish
1 can store-bought whipped cream, for garnish
Cooking the carrots:
Peel the carrots. Trim the ends. Wash and grate them using a food processor (I used the thinnest grater blade).
Heat a deep saucepan. Melt the butter. Add the shredded carrots and ground cinnamon. Stir well and add the agave nectar. Cook for 10 minutes.
Add the milk, bring the liquid to a boil, then immediately reduce the heat to medium-low. Cook for about 20-30 minutes until the carrots soften and the milk evaporates completely. It might take a bit longer.
Allow to cool completely.
Freshly grated ginger: Clean the ginger root and remove any dirt. Peel the ginger root with a paring knife (or the edge of a spoon). Grate the ginger with a fine mesh Microplane. Gather about 1 teaspoon of grated ginger root.
Make mango purée:
Using a sharp knife, trim the end of the mango. Delicately cut 2 lobes with the skin. Gather the pulp using a spoon and mash the pulp.
Prepping the mousse:
Whip the heavy cream (at low speed) for 2-3 minutes until creamy and smooth. Add ½ cup sugar.
Whisk the mascarpone cheese to soften it. Add the sweetened carrots, grated ginger and mango purée. Stir well.
In a small bowl, combine the xanthan gum, lecithin and citrus oil. Add the mixture to the macarpone cheese bowl. Stir well. Gently fold in the whipped cream in stages. Make sure the mascarpone cheese incorporates evenly.
Place the filling in a piping bag. Pipe or spoon the filling into dessert cups. Level the filling with a spatula. Cover with plastic wrap and place the cups in the refrigerator for at least 2-3 hours, preferably overnight.
When you're ready to serve, pipe little mounds of whipped cream on top and sprinkle with ground cinnamon.
Serve with masala chai.
Xanthan gum is a fine powder used as a binder and emulsifier. If you look at the list of ingredients for salad dressings and ice cream at the supermarket, you'll find that they contain xanthan gum. I use it for texture and as an egg white substitute. You can find it online or in any specialty food store such as Whole Foods.
Agave nectar is a natural sweetener. You can find it in specialty stores such as Whole Foods and in many regular grocery stores. Agave nectar is made out of the purified sap of cactus-like desert plants.June 25, 2010.