Муссовый торт кесар манго

Ingredients

• 12 ripe Alphonso mangoes, puréed (about 300ml)
• 2300ml double cream, whipped to soft peaks
• 33 gelatin leaves, bloomed in cold water
• 44 tbsp sugar
• 51/2 tsp saffron strands soaked in 3 tbsp warm milk
• 63 eggs separated (for saffron sponge)
• 780g caster sugar
• 880g plain flour
• 9100g pistachios, finely ground (for crumble)
• 103 tbsp butter
• 112 tbsp icing sugar
• 12Mango coulis and edible flowers for garnish

Instructions

1. 1Make the saffron sponge: whisk egg yolks with sugar until pale, fold in flour and saffron milk. Fold in stiff egg whites. Bake at 175°C for 12-15 minutes until springy. Cool and slice into thin layers.
2. 2For the pistachio crumble: mix ground pistachios with butter and icing sugar, spread on a tray and bake at 160°C for 10 minutes. Cool and crumble.
3. 3For the mango mousse: warm mango purée gently, dissolve bloomed gelatin in it. Fold in whipped cream and sugar until smooth and airy.
4. 4Assemble in a ring mould: layer saffron sponge, mango mousse, pistachio crumble, repeat. Chill for 4 hours or overnight until set.
5. 5Unmould onto a plate, drizzle with mango coulis, garnish with edible flowers and a final dusting of pistachio crumble.