Post #482139 by MadDogMike on Tue, Sep 8, 2009 1:06 PM

OK, I finally got a dessert that I would be satisfied to serve to company and I made new ceramic shell plates to hold it. This is "inspired by" the Black Pearl dessert of Mama's Fish House, not a copy of their dessert. I wanted a little extra mango flavor, so I started with 24 ounces of mango nectar and reduced/concentrated it down to 16 ounces. You could just use 16 ounces of nectar if you wanted. You could also use any flavor of nectar that you want. I used food coloring in the mousse so there would be enough color contrast to use a Lindor white chocolate truffle as the pearl. If you are the type to avoid artificial food coloring, I'm sure you could use beet juice extract :)

Mousse
2 twelve ounce cans of mango nectar
1 envelope unflavored gelatin
2 teaspoons lemon juice
10 drops yellow food coloring
2 drops red food coloring
1 dash salt
4 ounces Cool Whip, thawed

Mix exerything except the gelatin and Cool Whip in a saucepan and bring to boil over medium heat. Simmer, stirring occasionally until reduced to 2 cups, about 15 or 20 minutes. Remove from the heat and sprinkle gelatin over liquid, quickly whisk to dissolve completely. Refrigerate about 2-3 hours, then blend the mango/gelatin mixture and the Cool Whip together.

Lemon Wafer
1 1/2 tablespoon lemon juice
1/2 tablespoon lemon zest
1/2 cup sugar
1 stick butter softened
1 egg, lightly beaten
1 teaspoon baking powder
1/8 teaspoon salt
2 cups flour
3 drops red food coloring

Cream together everything except flour. Gradually mix in flour until a soft dough, roll out 1/8 inch thick on a floured surface. Cut out shell shapes with a sharp knife (I made a paper template and cut around it. Prick wafers with a fork to make the shell lines, bake at 325 for 10 minutes, gently flip over and bake another 4 minutes.