Unit 3. Community Service. Lesson 7. Looking back & project

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<i>How</i>

<i>to</i>

<i>mak</i>

<i>e</i>

<i>man</i>

<i>go</i>

<i>mou</i>

<i>sse</i>

<i>tart</i>

<b>Preparation</b>

<b>time: 5 </b>

<b>minutes</b>

<b>Cooking </b>

<b>time: 10 </b>

<b>minutes</b>

<b>INGREDIENTS:</b>

<b>Crust:</b>

<b>¼ cups (280 g) graham </b>
<b>cracker crumbs</b>

<b>ẵ cup (50 g) sweetened flaked</b>
<b>coconut</b>

<b>ẳ cup (60 g) unsalted butter, </b>

<b>melted</b>

<b>Mousse:</b>

<b>¼ cup (60 ml) cool water</b>
<b>1 ½ tsp (4.5 g) agar powder</b>
<b>1 cup (250 ml) mango puree</b>
<b>½ cup (100 g) granulated </b>
<b>sugar</b>

<b>2 tsp (30 ml) fresh lime juice</b>
<b>¾ cup (175 ml) whipping </b>
<b>cream</b>

<b>1 tsp (5 ml) vanilla extract</b>
<b>Fresh blueberries, for </b>
<b>decorate</b>

<b>DIRECTIONS:</b>

<b>Crust:</b>

<b>1. Preheat the oven to 350 ºF (180</b>
<b>ºC).</b>

<b>2. Stir together the graham </b>
<b>crumbs, coconut and melted </b>
<b>butter until combined and press </b>
<b>this into a 9-inch (23-cm) </b>

<b>removable-bottom fluted tart tin. </b>

<b>Bake this for 10 minutes and then </b>
<b>set aside to cool.</b>

<b>Mousse:</b>

<b>1. For the mango mousse, Pour </b>
<b>the cool water into a small </b>
<b>saucepan and sprinkle the agar </b>
<b>over top, stirring. Let sit for a few </b>
<b>minutes to soften.</b>

<b>2. Stir ½ cup (125 ml) of the </b>
<b>mango purée into the agar </b>
<b>mixture, as well as the sugar and </b>
<b>lime juice. Bring this up to a </b>
<b>simmer while whisking constantly </b>
<b>on medium heat and simmer for at</b>
<b>least a minute before removing </b>
<b>the pan from the heat and pouring</b>
<b>the mixture into a bowl. Stir in the</b>
<b>remaining ½ cup (125 mL) of </b>
<b>mango purée to cool it down. If </b>
<b>not at room temperature after </b>
<b>stirring in the remaining mango, </b>
<b>then set aside to cool a little </b>
<b>longer.</b>

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