Ingredients
Mango Mousse:
1 cup mango puree
1 leaf gelatin or 1 teaspoon granulated gelatin
1 cup heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
Toasted coconut
Rounds of vanilla cake, cut into same size as molds
12 (2 by 3-inch) molds
Chocolate Cruise ship, recipe follows
Kiwi sorbet, recipe follows
Chocolate Cruise Ship:
8 ounces semisweet or bittersweet chocolate
2 1/2 ounces corn syrup
1 teaspoon water
Kiwi Sorbet:
2 cups simple syrup (1 cup sugar, 1/2 cup water)
2 cups kiwi puree
Lemon juice, to taste
Directions
Special equipment:
12 (2 by 3-inch) molds- Place puree in bowl and warm over a water bath. Bloom gelatin in cold water. When gelatin is soft, remove from water and add to puree. Stir until gelatin is melted. Whip cream with sugar and vanilla extract to soft peaks. Fold in 1/3 of cream into puree mixture, then fold in remaining cream. Scoop into molds, place cake rounds on top and freeze. Remove from molds, cake side down, and coat with toasted coconut. They will look like little sandy islands.
- Assembly for Tropical Fruit Cruise:
- Place chocolate molded cruise ship on a plate. Fill with kiwi sorbet. You can add chocolate smoke stacks on to the top of the sorbet. Place Mango Mousse Island on the plate near the ship. You can add additional decoration such as chocolate palm trees and pink chocolate flamingos, if desired.
Chocolate Cruise Ship:
- Cut out templates of bottom and sides of ship
- Melt and cool chocolate in a bowl. Add corn syrup and water and stir until combined. Wrap in plastic and let set.
- Roll the chocolate out flat. Place templates on top of chocolate and cut out 2 side pieces and 1 bottom piece for the ship. "Glue" together with melted chocolate. You can also cut out strips and roll to make 2 smoke stacks.
Kiwi Sorbet:
- To make simple syrup, bring sugar and water to a boil and let cool.
- Mix together puree and syrup and adjust tartness with lemon juice. Process in an ice cream machine.