Mango Mousse Cake

The weather is getting hotter and hotter, so even my favorite cheese cake has become a once, and now it is urgent to refresh the cold desserts to save the world The material is six inches ~ double the eight inches.)

The weather is getting hotter and hotter, so even my favorite cheese cake has become a once, and now it is urgent to refresh the cold desserts to save the world The material is six inches ~ double the eight inches.)

Material

Mango Meat 450g
Gelatin tablets 12g + 5g
milk 50g
Light cream 200g
Fine sugar 20g
Chiffon or sponge cake 2 tablets
Lemon juice Tablespoon
rum Half spoon

12g gelatin tablets are soaked in ice water, squeezed to dryness, put in 50g milk and melted in water.

Diced 450g of mango pulp and divided it into three parts. Two of them (300g) were beaten with a blender or various manual methods. One part was left for use.

Take 150g of puree, add lemon juice and rum, mix well, then add the cooled milk, mix well.

Add 20g of fine granulated sugar to whipped cream and distribute to 6.

Put 1/3 of the whipped cream into the mango dessert and mix well, then pour the mango jam into the whipped cream basin and mix well.

Put a piece of cake (the slightly larger one) on the bottom of the mousse ring or live bottom mold, pour in 1/2 of the mousse filling, and then spread most of the mango grains and refrigerate in the refrigerator (not frozen ~ ) For about an hour, when the surface is solidified, spread a small piece of cake, pour the remaining mousse filling, smooth it, and put it in the refrigerator for about 2-3 hours until the surface is set.

Now make the mirror. 5g gelatin slices soaked in ice water, squeeze out the water and melt in water, mix with the remaining 150g of mango puree, pour on the surface of the mousse cake that has been formed, smooth it, put it in the refrigerator to refrigerate for more than 4h, and spread it off You can eat mango grains or jams ~

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