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These are prepared in individual cups, which makes serving it to your guests quick and easy. Six-ounce cups work best, but eight-ounce ones will also do the job nicely. This dessert may be made one day in advance; store it in the refrigerator until serving.
5 tablespoons dry coconut flakes, divided
2 large eggs, separated
1/4 cup sugar
1/2 teaspoon Gefen Vanilla
1/4 cup Gefen Potato Starch
2 ripe mangoes, peeled and cut into chunks, plus another 1/2 of a mango to decorate
1/4 cup boiling water
1/4 cup sugar
2 teaspoons plain, unflavored kosher gelatin powder
1 cup pareve whipping cream
1 passion fruit
1/2 cup strawberry slices, to garnish
Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper and spread the coconut over it. Bake for five to seven minutes or until golden. Allow to cool.
Line two cookie sheets with fresh parchment paper. Increase the oven temperature to 400 degrees Fahrenheit.
Beat the egg whites on high speed until stiff. Then reduce the mixer’s speed to low and add the sugar one tablespoon at a time. When it is all combined, turn up the speed to high for one minute.
Add the egg yolks, four tablespoons of the toasted coconut, vanilla, and potato starch and mix to combine.
Using a pastry bag fitted with a round quarter-inch tip, pipe out at least 16 lady fingers, approximately three inches long and one to one-and-a-half inches wide, and also eight two-inch circles. Use the remaining batter to make more cookies in any shape you like.
Sift half of the confectioners’ sugar over the cookies and allow to sit for five minutes. Sift the remaining confectioners’ sugar on top and bake for 12 minutes, or until the cookies are very lightly browned, switching between oven racks after five minutes.
When cool, peel the parchment paper away from the cookies. The cookies can be made two days in advance and kept stored in an airtight container.
Place the mango chunks and hot water in the food processor and process until very smooth.
Strain the mango puree through a strainer into a small saucepan, pushing it down with a spoon to remove any chunks, and then add the sugar. Cook on medium heat for about two minutes until the mixture bubbles, stirring often to dissolve the sugar. Whisk in the gelatin and transfer to a bowl.
Allow to cool for 15 minutes. Cover and place in the refrigerator for at least three hours or overnight, whisking occasionally.
Whip the cream until stiff. Add half of the chilled mango jell and mix on low speed to combine. Reserve the rest of the mango jell.
Place one cookie circle in the bottom of each cup. Add 1/4 cup of the mousse, spreading it as evenly as possible with a small spoon. Place the cups in the refrigerator for 15 minutes. (Keep the mousse and jell in the refrigerator between assembling the layers.)
Remove the cups from the refrigerator and spoon two tablespoons of the jell on top of the mousse in each cup, turning and tilting the cups so that the jell layer is even, and then return the cups to the refrigerator for another 15 minutes.
Add another 1/4 cup of the mousse into each cup and then chill for 15 minutes. Add a third layer of the jell and chill again.
To decorate before serving, cut the passion fruit in half and use a spoon to scoop out a little juice and some seeds on top of the gel layer in each cup. Arrange two or more lady fingers in each cup. Garnish with the strawberry slices. Dice the remaining mango and spoon it on top of the dessert. Sprinkle the reserved toasted coconut over the mango, if desired.
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