DIRECTIONS:

          For the Mango Mousse

1. Soak gelatin in cold water for 10 mins.

2. Bring the orange juice with the mango puree and basil leaf to a simmer.

3. Pour the gelatin into the hot mango puree

4. Stir the hot puree over ice water till cool.

5. Mix the whipped cream with the meringue briefly.

6. Fold the mexture into the cooled puree.

7. Pour into the cake ring and place a small cake ring in the middle.

8. Freeze the mango mousse.

   For the Mango Cream

9. Mix everything together and go through a sieve.

10. Simmer the mixture in a pot till thick.

11. Add in the butter & pomelo pulp.

    For the Mango Jelly

12. Boil the mango puree with the water.

13. Add in the gelatin.

14. Add in the liquer if using.

    Assembly

15. Place a piece of sponge on the bottom.

16. Spread the mango cream on top.

17. Remove the mousse ring and the tart mould from the mango mousse.

18. Place on top of a wire rack.

19. Pour the mango jelly over the mango mousse.

20. Place the mango mousse on top of the sponge cake.

21. Spoon some mango cubes and pomelo pulp in the middle of the cake.

22. Brush some jelly at the side of the sponge.

23. Sprinkle a little almond flakes around it. Serve chilled.