Get Your Jelly On! Day 16 - Bersih (Mango Bavarois)

Yellow signifies many things.


For me, it's the sign of bright cheery things (which I hope are coming my way this coming week).


For some, it is the trademark colour for the call of electoral reforms in Malaysia hence the name "Bersih" that means clean in Malay. 





There's definitely a lot of pink and green in the blog lately but not enough of this bright cheery palette.





The original intention was to make mango pudding that failed spectacularly in a pile of mush on Saturday. Hence I decided to rework the recipe and made it to a creamy bavarois. I suspect the gelatine powder could be a little less so this jelly can have a soft texture. Now it has a rubbery crunchy texture that is rather pleasant to eat especially chilled.


Here's to a great cheery Monday and electoral reforms in this country. We definitely need both of them.


Mango Bavarois (Makes 2 moulds and a little to spare)


100g caster sugar
6 tablespoons gelatine powder
200ml water
2 tablespoons lemon juice
200g fresh mangoes, strained
100ml water
100ml cream


mango puree, made from blending fresh mangoes


Combine sugar, gelatine powder, water, lemon juice in a pot. Stir over low heat until it comes to boil. Turn off the heat. Add mangoes and water. Reheat. Remove from the heat and leave to cool. Whisk cream until it forms soft peaks. Combine with the mango mixture. Pour into moulds. Chill for at least 2 hours. Remove from the mould and serve with mango puree.


Reminder: Support the cause by buying a Royal Selangor Nick Munro pewter mould as all proceeds go to breast cancer welfare association. Also, do remember to submit your suggestions to booliciouskl@gmail.com or leave a comment for the mould to win the Olympus camera VG-110. For more pictures, see the Flickr set for all the whole Royal Selangor Jellyriffic challenge. To view, all the jellies, see this link to the Royal Selangor website.