Di's Mango Mousse Trifle

Ingredients

• Servings: 6
• 1 (470 g) can mangoes in syrup
• 1/2 teaspoon lemon, rind of, grated
• 1/2 teaspoon orange rind, grated
• 1/4 cup caster sugar
• 1 tablespoon gelatin
• 1/2 cup water
• 3/4 cup cream
• 1 egg
• 1 sponge cake (20 cm)
• 2 tablespoons rum
• 1/4 cup milk
• 1/2 cup cream, extra

Recipe

• 1 place mangoes and their syrup in electric blender.
• 2 blend till smooth.
• 3 place mangoes in large bowl add orange rind, lemon rind and sugar, stir until sugar is dissolved.
• 4 sprinkle gelatine over water in a small bowl.
• 5 stir until combined.
• 6 stand bowl over simmering water, stir until gelatine has dissolved and allow to cool slightly.
• 7 gradually add gelatine mixture to mango mixture and mix well.
• 8 refrigerate until mixture is the consistency of unbeaten egg whites.
• 9 beat egg until firm peaks form.
• 10 beat cream until soft peaks form.
• 11 fold egg and cream into mango mixture. cut sponge cake into cubes and place in the bottom of a serving bowl, sprinkle combined milk and r um over cake. pour mango mixture over.
• 12 cover bowl and refrigerate several hours until set. beat extra cream until firm peaks form.
• 13 spoon into piping bag with nozzle attached.
• 14 pipe around edge of mango mousse trifle. * extra mango slices may be chopped up and piled into centre of mousse. * apricots can be substituted for mangoes if desired.