Monday, June 13, 2011

Finally summer... maybe

I know it's been some time.  Do I still have any readers out there?

While the weather hasn't been very cooperative as "summer" weather (more like playing hide-and-seek) last weekend ended my primary commitments for this year - very fun but very time consuming - & sprung me into feelings of summer whatever the forecast may be.

It feels like summer vacation for real.

Maddie has been saving recipes from pile of old Martha Stewart Magazines.  Lately we've been craving Frozen Mango-Cream Cakes. 

We've been hoarding our mangoes until we've had time to use them, I'm afraid to say they were a little wrinkly :)  
We peeled them nonetheless and whipped together this mango summer magic on Sunday.  
Uhm... yum.  

We've learned a neat trick: when using heavy whipping cream in recipes you can substitute some greek yogurt.  We decided to go this route with the mango cream and I couldn't tell a difference.  I'll post our adaptation here.

Frozen Mango-Cream Cake
adapted from Martha Stewart Magazine
serves 8

You can either make this in one large 8-inch spring form pan or shape 8 individual cakes in 2-inch round ring molds.

For the Crust:
Vegetable Cooking Spray
1 oz. salted dry-roasted  macadamia nuts (app. 1/4 c.)
3 T. granulated sugar
1/4 c. all-purpose flour
1 T. unsalted butter, melted

For the Mousse:
1/4 c. fresh orange juice
1 envelope (1 scant T.) gelatin
2 firm but ripe mangoes, peeled 
(ours definitely weren't firm!)
1/2 c. granulated sugar
3 T. lemon juice
1/2 c. heavy cream
1 c. honey Greek yogurt

Preheat oven to 350 degrees.  Lightly coat inside of ring molds or spring form pan with cooking spray. 

For crust: pulse macadamia nuts & granulated sugar in a food processor until finely ground.  In a bowl, combine nuts, flour & butter with fork until mixture resembles coarse meal.  Press mixture in to the bottom of desired pan & bake until golden brown.  (The recipe says about 12 minutes but ours burned so just check it regularly!)

For the mousse: Pour orange juice into small saucepan & sprinkle with gelatin.  Let stand until softened, about 5 minutes.  Heat over low heat, stirring, until dissolved.  Remove from heat.

Slice mango to puree, setting aside some slices for garnish.  In a blender, puree chopped mangoes, granulated sugar & lemon juice until smooth.  With machine running, add gelatin mixture in a slow, steady stream, and blend until combined.  Transfer to a bowl.

With a whisk or an electric mixer on medium speed, beat cream until soft peaks form.  With spatula gently fold together whipped cream, greek yogurt & mango puree.

Divide mixture into molds or pour into prepared pan.  cover with plastic wrap & freeze until firm (at least 4 hours).

When ready to serve let cake stand at room temp to soften.  Serve garnished with mango slices.

Maddie said this tastes just like summer.  The 
Resident Photographer & Maddie drizzled chocolate sauce over their mango cake.  I tried it and was pleasantly surprised but preferred the fresh taste.

Now didn't we make that look effortless?  
Actually it's been a while since we cooked together.  We made a big mess, everyone was tired & I was rushing to finish so we could watch a family movie.

But the end result was just right for a Sunday evening.