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A nice adaptation of a recipe, another great submission from the pangolin!

Please leave your comments and favorites on the original submission by http://www.furaffinity.net/view/4259558/


Title: "Tahitian Vanilla Mousse on Almond Cake with Ripe Mango Sauce"
from Chef Florian Bellanger of Fauchon, in New York City {Adapted by StarChefs}

Makes 8 Servings

Almond Cake:

1 ounce almond marzipan (basically a good 1/2 cup chunk paste- but make sure this is the real stuff, with at least 50% almonds!)
1 ounce granulated sugar (about 1/2 cup)
1/3 cup unsalted butter, room temp
1 whole AA Grade egg
1 ounce all purpose flour (1/2 cup)
1 ounce (generous 1/2 cup) oven roasted sliced almonds w/ 1 ounce oven roasted macadamias- about a crushed 1/2 cup (I had them leftover, threw these in)...make sure you save 1/2 cup for the topping!
2 tablespoons fresh milk
1 hibiscus flower (optional- but I thought it fit the Tahitian theme)

For the frosting:

1/2 cup marscapone cheese [That is, 2 packages cream cheese, 1/2 cup heavy cream and five table spoons of sour cream- which by the way, was more than enough to make it into frosting]
1/3 GENUINE vanilla bean (it was actually one half, then cut into halves- one part went into the cake, the other the frosting)
1 egg white
1/3 cup granulated sugar
1/2 cup heavy whipping cream
splash of dark rum

Mango Sauce: (Not pictured, sorry folks)

1 whole ripe mango (er...mango out of jar ok :P)
1 tablespoon sugar
1 teaspoon lemon juice
1 pinch black pepper, ground
1/2 nip dark rum

For the cake:

* Roast almonds and crushed macadamias first thing- preferably over a cookie tray with foil on it, in a 375 degree oven for about 10 to 15 minutes, or until they smell real good and are nice and brown. If they're burnt forget it, it'll kill the dish- so keep an eye on them! XD

1.) Combine marzipan, granulated sugar and vanilla extract.
2.) Add the butter when it is at a creamy consistency and combine.
3.) Pour in the eggs, combine and add in the all purpose flour.
4.) Grind the the roasted almonds (in pieces of 1/4th inch) and pour into the mixture...frankly, I just put them in as is, itll lend a nice crunchy texture!
5.) Spread the mixture in an oven proof mold (any shape desired- I used a pan from the dollar store :P) 3/4 in" thick.
6.) Bake at 350 degrees for 8-10 minutes, then refrigerate overnight.

Tahitian Mousse:

1.) Cut the vanilla bean in three parts, save one for this recipe.
2.) Cut that third of the vanilla bean in half and scoop out the vanilla goodness, infusing it in the milk.
3.) Pour the milk in with the marscapone cheese and combine.
4.) Whip heavy cream and refrigerate.
5.) Whip the egg white and and the sugar a little at a time to tighten them.
6.) Pour the mix of marscapone in with the whipped egg white, using a spatula, folding gently. (As you can see I wasn't too gentle but I digress :P)
7.) Refrigerate in a medium bowl for one hour.

Mango sauce:

1.) Pour the mango from the jar into a saucepan- and the juice too!
2.) Bring to a boil, and let it simmer until it gets nice and gooey with the sugar, lemon juice, 1/2 nip of rum and pinch of black pepper
3.) Once thats good and cooked, pour in a bowl and blend...that's it- just pour it over the cake if anybody wants it!

As for the assembly (not that Ive ever paid attention to that, but here it is)

1.) Peel and cut the mango in very thin slices and long shapes.
2.) Using a frying pan, caramelize the mango with 1 tablespoon fresh butter
and 1 tablespoon granulated sugar- keep warm.
3.) Cut the almond cake in 3 triangle shape (2 x 2.5 inches) and place a slice on each plate.
4.) Pour some mango sauce on the side of the cake.
5.) Using a tablespoon, make a "quenelle" (form of an egg shape) of the marscapone mousse on top of the almond cake.
6.) Decorate with slices of caramelized mango.

Serve immediately and enjoy :D

Allergy warning – recipe contains nut & dairy products