RuthWells

Are you using commercial (pasturized) purees, or using fresh fruit to make your own puree? That might make a difference. I heard on another board that pineapple and papaya have the same enzyme that mango does (the gelatin-killing one) but I haven't done any independent research.

I just made a batch and had nearly identical results. The cakes seemed rather flat and heavy. The flavor was good, but the texture seemed to resemble more cornbread than cake. It wasn't bad, just ... different. I figured I had screwed up somethin', and maybe I have. Any ideas? I weighed my flour 4.5 oz per cup. ← Somewhere upthread Sarah says that the flour should measure at 4oz per cup (spoon-and-sweep method). Using 4.5 oz per cup would add an extra 1/2 cup of flour (2oz) -- I'm guessing that's what caused your problem.

Um -- err -- no, my recipe didn't call for it. Dangit! Thanks for that info.

Medrich does not freeze between layers, and that's a great idea. How do you thaw them for service -- in the molds, or after unmolding?

After buying Alice Medrich's "Bittersweet" last year, I was inspired to attempt contrasting mousses stacked in ring molds. On my first attempt, the bottom layer went squish, though the 2nd and 3rd layers held up fine. I was using Alice's recipes, so was surprised by this result. Second attempt this weekend -- again, the bottom layer of mousse (this time a gelatin-set fruit mousse) went squish. Does anyone have a reliable formula, or ratio of gelatin to liquids/purees, that will yield a mousse that will hold up its end?! TIA!

Reporting back on the birthday dessert. I ended up doing stacked mousses in a ring mold -- mango mousse on the bottom, white chocolate coconut mousse on top. Garnished with blackberries. Next to the mousses on the plate -- a coconut tuile cup with a scoop of mango sorbet. Everything was yummy, but I had trouble with the stacked mousses (and not for the first time) -- the bottom mousse went squish upon unmolding. So, presentation was far from flawless, LOL! But the birthday boy was happy, which is what counts. Thanks again, everyone, for all of the suggestions!

Aha, the lightbulb goes on. Thanks for explaining.

Those both look terrific. And I was thinking that something frozen on the dish would be a nice addition. Ack, too many choices! I am in the mood to fuss a little bit, and have not yet attempted to temper white chocolate, so the white chocolate cups are a definite. The coconut tuiles, raspberry sauce and blackberries (and maybe some mango sauce, too, for pretty)as garnish are a definite. I'm not crazy about ice creams and sorbets served in the chocolate cups, as it slows down the flavor delivery of the chocolate (the chocolate freezes a bit). So mango mousse in the white chocolate cup makes sense to me. Or -- brainstorm -- maybe white chocolate mousse in ring molds with the raspberry sauce next to mango sorbet (or frozen mango mousse) in a coconut tuile cup?! A little room-temp mango sauce on the dish would punch up the mango as well. Maybe I can live without tempering white chocolate this week.

I'd love it -- unfortunately, Hubby is meringue-phobic. (No, the irony is not lost on us -- Hubby doesn't really much care for sweets, and I am a pastry-chef wannabe. Talk about mis-matched!). I don't think I've ever encountered a bavarois -- is it essentially a mousse that is set with gelatin? Or am I misremembering?

YUMMM...Yes, you could accent the mango mousse with freshly grated nutmeg (grate it on top, perhaps) and sprinkle with a little bit of toasted coconut (maybe). You can also flavor white chocolate with coconut flavored oil, if desired.... http://www.lorannoils.com/Productsdetail.a...Name=Flavorings They have some really neat flavorings...... I still think there's room for some orange (juice or finely chopped peel) mixed in the mango mousse if using nutmeg..... Are you inviting (drooling) guests.... slurp! ← Orange juice in the mango mousse sounds great, as does a sprinkling of nutmeg. I'm thinking maybe a shard of toasted coconut tuile on top? Gotta get something crunchy in there! Lots of validation for the white chocolate/mango/coconut combo; thanks, guys! I wish this was going to be the grand finale to a huge birthday dinner, but it's going to be just the immediate family. If I don't fail miserably, though, I promise to take pictures!

Your cake sounds divine, Sarah. Unfortunately Hubby is not much of a cake eater, so I'm thinking more plated-dessert -- maybe serve the mousse in a tuile cup? Or, maybe make a mango mousse and serve it in a white chocolate cup? I like the idea of a nutmeg accent, somewhere, or even the coconut you suggest ........ must keep thinking....... Thanks for the wonderful ideas!

White chocolate mousse will definitely be an element, and we may go blackberry picking this weekend....... I'm starting to think of blackberries and mangos together? I have rasperry coulis in the freezer I can use to splash about the plate for more color and interest. Hm....

For his birthday this weekend, Hubby has requested a dessert which combines white chocolate and mango. I've never used mango in baking before and have no sense of how it will combine with white chocolate in terms of flavor. So, first question -- is this flavor combo going to work?! Am I going to need to add raspberry, or lemon, or something else with a lot of tartness to the mix? I'm thinking that a cinnamon or clove accent would go well with it, but am looking for validation! Second question -- what would YOU do if you had to create a dessert with white chocolate and mango?! TIA!

I'm really enjoying this thread -- thanks for sharing. I love the pierced tuile -- I'm adding that idea to my databank!

What an amazing demo -- thanks so much for your generosity!! I'd love to attempt one of these (someday.......). I too would love to hear how others achieve the same effect with different techniques. Whimsical Bakehouse achieves a tilty effect without reshaping the cake layers, but by varying the depth of the filling (one deep end, one shallow end). Keith's method looks more stable to me.

We were in NYC this weekend and ate a mango-shrimp dish at a Malaysian restaurant in Chinatown that was TDF. Sweet and piquant, and I couldn't begin to tell you what was in it! But presentation was fun -- it was served in a hollowed-out mango half.

I freeze lemon curd all the time with no ill effects. The recipe I use is all egg yolks & butter (no gelatine or other stabilizers).

Definitely. We use them at work broken up and packed around the base of caramel apples that have also been dipped in chocolate. ← Swoon!

Great demo -- thanks! Do you use these nuts in any form other than whole?

Thanks, budshey & plattetude! I'll report back on our eventual selection.

Thanks, Megan! They both look great.

Hubby and I are scooting up to NYC (from Philly) tomorrow to take in dinner and a show. We're not going to have time for a leisurely, swanky dinner, but would like to do a bit more than grab a deli sandwich. What are your favorite mid-town spots for a nice, early dinner?

For light whipped chocolate ganache, use 8 oz bittersweet chocolate and 2 cups of heavy cream to make a standard ganache. Chill the ganache, either in the fridge or in an ice water bath, stirring every so often. Don't let the mixture get too cold to incorporate air. Add 1/2 tsp vanilla and beat until soft peaks form -- it will continue to thicken after a few moments at room temp.

I've never dyed sugar before. Are you using standard gel food colorings, or are the oil-based candy colorings better?

That looks scrumptious, Chianti! Can you tell us your method for the red sugar web?