Mango mousse biscuit pudding
Cookie Pudding with Mango Mousse
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 8
Who doesn’t love a dessert that combines the crunchy texture of cookies with a mousse of fresh fruit? Cookie pudding with mango mousse is such a delight, the perfect combination of creamy and crunchy. This recipe is not only easy to prepare but also has an elegant appearance, suitable for any special occasion or simply to treat your family.
A Brief History
Cookie pudding is a classic dessert, appreciated in many corners of the world. It is a soul recipe that has evolved over the years, adapting to locally available ingredients. The combination with mango adds a touch of exoticism, transforming this dessert into a true culinary experience.
Ingredients
For the cookie pudding:
- 3 large eggs (preferably from free-range hens)
- 10 tablespoons of oil (sunflower oil or olive oil are excellent options)
- 250 ml buttermilk (you can also use Greek yogurt if you want a denser texture)
- 30 g cookies (a mix of vanilla-flavored cookies and cocoa and nut cookies)
For the mango mousse:
- 300 ml heavy cream (make sure it has a fat content of at least 30% to achieve stable whipped cream)
- 100 ml fruit juice (freshly squeezed orange or pineapple juice works great)
- 1 ripe mango (choose a soft and fragrant mango)
- 3 tablespoons of honey (you can adjust the amount according to your sweetness preferences)
- 2 g agar-agar (an excellent plant-based gelling agent)
For decoration:
- 2-3 cookies (to sprinkle on top)
Step by Step
1. Preparing the pudding:
- Start by preheating the oven to 180°C. This will ensure even baking.
- In a large bowl, whisk the eggs with a whisk or mixer until frothy. Gradually add the oil, continuously mixing to obtain a mayonnaise-like emulsion.
- Incorporate the buttermilk into the egg and oil mixture, mixing well.
- Crumble the cookies into large pieces; ideally, some larger chunks should remain to give a pleasant texture to the pudding. Add the cookies to the mixture and gently stir.
- In another bowl, beat the egg whites until stiff peaks form. Carefully fold them into the cookie mixture, gently mixing from the bottom up to retain the air in the meringue.
2. Baking:
- Pour the mixture into a greased baking dish and bake at 180°C for about 30 minutes, or until the pudding is golden and firm to the touch.
- After baking, let the pudding cool completely before adding the mango mousse.
3. Preparing the mango mousse:
- In a saucepan, bring the fruit juice to a boil together with the agar-agar, stirring constantly for about 1 minute. Make sure the agar-agar is completely dissolved.
- Peel the mango, cut it into cubes, and puree it with a blender until smooth.
- In a separate bowl, whip the heavy cream until firm. Add the honey and gently mix.
- Combine the mango puree with the fruit juice jelly, then gently fold in the whipped cream.
4. Assembling the dessert:
- Once the pudding has cooled completely, pour the mango mousse on top and smooth it out with a spatula.
- For a nice appearance, sprinkle the crumbled cookies over the mango mousse.
- Allow the dessert to chill in the refrigerator for at least 2 hours before serving, so it sets well.
Practical Tips
- Choosing ingredients: Use high-quality cookies to ensure better flavor. You can experiment with chocolate or nut cookies to add extra flavor.
- Vegan option: You can replace the eggs with a mixture of ground flaxseed and water (1 tablespoon of ground flaxseed with 3 tablespoons of water, left to sit for 15 minutes until thickened) and the cream with a plant-based alternative.
- Serving: This dessert pairs wonderfully with caramel sauce or a berry puree, bringing a delightful contrast of flavors.
Calories and Nutritional Benefits
A serving of cookie pudding with mango mousse contains approximately 220-250 calories, depending on the ingredients used. This is a relatively light option, and mango is rich in vitamin C and antioxidants, making it a perfect boost for the immune system.
Frequently Asked Questions
- Can I use other fruits for the mousse? Absolutely! You can replace mango with peaches, strawberries, or kiwi.
- What if I don’t have agar-agar? You can use gelatin, but make sure to hydrate it according to the instructions on the package.
- How can I store the dessert? The pudding keeps well in the refrigerator for 2-3 days, but it is best enjoyed fresh.
Conclusion
Cookie pudding with mango mousse is a perfect choice for any occasion, bringing a touch of warmth and sweetness to the hearts of your loved ones. Experiment with the ingredients, add your personal touch, and enjoy every bite! Bon appétit!
Ingredients: Biscuit pudding 3 eggs 10 tablespoons oil 250 ml buttermilk 30 g biscuits (vanilla and chocolate chunks + cocoa with nuts)Mango foam 300 ml whipped cream 100 ml fruit juice 1 mango 3 tablespoons honey 2 g agar agarFor decoration: 2-3 biscuits
