Mango Mousse Cake

Today I was itching to bake again and decided to make a non-baking cake - a mousse cake. Honestly, I am not a fan of mousse cake - so only try this recipe if you really are a mousse-cake fan - if not don't bother. I just wanna experiment with new types of cakes and am more interested in checking-out the outcome and also the joy of watching people enjoy the cakes rather than my indulgence in the cake itself. The texture of the cake turned out well and it's pretty nice (if you are a mousse cake fan). I used a packet of milk chocolate digestive biscuits as the base - most mousse cakes’ base are made using sponge cake - so it depends on your preference. As for me, that will be the tastiest part of the cake, hehe. My panel of judges (which are my family and friends) haven't sampled the cake yet - so the review has to wait.

Herewith is the recipe:

Ingredients for the base:

- crumbs from a packet of milk chocolate digestive biscuits (you can use as much as you want depending how thick you want the base to be)

- melted butter

Steps for the base:

1) Melt butter in a saucepan and mix the biscuit crumbs with the melted butter (the amount of butter that you use should be sufficient to get a wet-sand-like texture when you mix it with the crumbs)

2) Press the crumbs on the base of a springform pan.

3) Refrigerate.

Ingredients for the mousse cake:

- 200 gm mango puree

- 1 tbsp gelatine + 50 gm water (soak together for about 5 mins)

- 2 egg yolks

- 30 gm sugar

- 150 gm whipped cream

- some chopped mangoes

Steps:

1) Boil mango puree and sugar together till boiling. Take off from heat.

2) Add in egg yolks to the puree+sugar mixture and stir till smooth.

3) Put back onto stove and then add in gelatine mixture and stir till dissolved.

4) Leave to cool till lukewarm.

5) Add chopped mangoes and fold in the whipped cream.

6) Pour on top of the base (the milk chocolate+butter crumbs) and leave in the refrigerator to let it set.

7) Decorate with some chopped mangoes.

8) Serve chilled.