Mango Mousse with Berry Sauce

Mango mousse is a cool and light dessert for summer.

Ingredients:
1 packet unflavored Knox gelatin
2 cups chopped mango
1/4 cup fresh orange juice (peach juice would be a lovely substitution)
1/2 cup + 2 tablespoons granulated sugar
1/3 cup light cream
2 cups raspberries
1-2 tablespoons Chambord (optional)
2 tablespoons sugar

To Make Mango Mousse:

Sprinkle gelatin over juice in small bowl and let soften 5 minutes.

Place bowl in small saucepan with water and heat on low until gelatin is completely dissolved.

While gelatin is heating, puree mangos and sugar in a blender or food processor until smooth.

Add gelatin mixture to mangos and mix again until smooth and uniform. Pour into a large bowl (with enough room to add about 3 cups of whipped cream).

Beat whipping cream until soft peaks form. Fold into mango mixture.

Place remaining 1 cup raspberries at bottom of mousse dishes so that the side of the berry with the hole faces up.

Spoon mousse mixture over raspberries, cover and refrigerate a minimum of 4 hours before serving.

To Make Fruit Sauce:

Puree 1 cup raspberries and pour into a fine sieve, pressing down with the back of a large spoon to extract liquid.

Mix in sugar and Chambord (if using), stir until sugar has dissolved.

To serve, decorate small dessert plates with raspberry sauce (in a spiral, lattice pattern, etc). Flip mousse dishes upside down so that mousse releases self onto dessert plate (you may need to run a knife lightly around it to loosen).

Passionfruit Panna Cotta with Raspberry Lime Coulis

2 cups light cream
1 1/2 cups milk
3/4 cup thawed Goya passionfruit pulp
1/2 cup white sugar
2 tablespoons hot water
3 teaspoons Knox gelatin

2 cups fresh raspberries
Zest of 1 lime
1-2 tablespoons sugar

To Make Panna Cotta:

Heat up cream, milk, passionfruit pulp and sugar in medium heavy sauce pot over medium-low heat. Cook about 15 minutes, stirring occasionally. If mixture begins to steam, turn heat down to avoid boiling. Remove from heat.

Whisk together hot water and gelatin in small bowl. Let dissolve for about 5 minutes. Stir in some hot passionfruit cream until gelatin dissolves.

Mix in gelatin mixture into passionfruit cream. Taste and add more sugar if cream is too tart. Let cool to room temperature, stirring occasionally.

Pour into 6-8 ramekins and refrigerate, covered with Saran wrap at least 4 hours.


To Make Raspberry-Lime Coulis:

Place 1 1/2 cup raspberries in a saucepan and add the lime zest. Mash with a fork and add 1 tablespoon, stirring until dissolved.

When the raspberries are just beginning to simmer, pour through a sieve into a bowl, pushing the berries with a large spoon to release the juice. Taste, adding more sugar if needed.


Serve panna cotta with raspberry-lime coulis. Garnish with fresh raspberries.

Raspberry Lemondrop Martini

To Make Lemonade:

1 cup freshly-squeezed lemon juice
1 cup sugar
1 cup hot water
3 cups cold water

Mix hot water and sugar together until dissolved. Mix in lemon juice and water. Refrigerate.


To Make Cocktail:

Fresh raspberries
1 shot Stoli Raz
1 shot Chambord, optional (if not using Chambord, use 2 shots vodka)
Ice
4 oz freshly-squeezed lemonade
Sugar

Shake lemonade and vodka in ice-filled cocktail mixer.

Press rim of martini glass onto plate of sugar.

Pour optional Chambord shot into martini glass.

Carefully pour lemonade mixture over Chambord.

Float 4-5 raspberries as in martini glass.

Garnish with lemon twist.