6 Inch Mango Mousse

6 Inch Mango Mousse

1. One six-inch cake blank, cut three slices horizontally (actually use two slices, my family likes the cake slices to be slightly thicker, so I did not evenly divide into three slices, each slice is about 1.7 cm thick), and then use a knife to trim the edge by about 1 cm.

2. 3 pieces of gelatine slices (7.5g, my cake slices are thick, so I put 3 slices, and I don’t like to eat mues with hard texture, the general recipe is to put 4 slices, which is 10g), cut Take one piece and soak in 20 grams of cold water. Note: Don't pinch a pile and put it in at once. You must put a piece of water after a piece of wet water. Gelatine tablets can also be replaced with 1 and a half to 2 packets of QQ candy.

3. Mango is best to choose a variety with fine pulp and less fiber. Less fiber in the pulp can reduce the workload of sieving one by one. However, it is better to go through the sieving for the ultimate fineness of the taste. Optional varieties include apple mango, Australian mango, narcissus mango and the like. Peel and remove the pit, take 250 grams of the pulp and beat it into a puree with a stirring rod.

4. Add the soaked gelatine slices to 250 g of mango puree (pour out the excess water), then add 40 g of white sugar and place it in hot water until the gelatine slices and sugar dissolve, take it out and let it cool for later use.

5. 190 grams of light cream (because I cut the cake slices thickly, so the amount of cream is slightly reduced, the general recipe uses 200 to 220 grams). In summer, it is distributed with ice water to 6, that is, the cream becomes thick yogurt. A state where lines can flow. Don't beat it too much. Too much cream will cause the mouthfeel to be not delicate.

6. Pour the mango puree that has been dried to hand temperature into the whipped cream bowl, and stir evenly with a spatula.

7. Take a piece of cake and place it in the middle of the 6-inch open bottom cake mold, about one centimeter away from the cake mold (a mousse ring is better).

8. Pour 1/2 of the mousse liquid and shake it slightly.

9. Then put another piece of cake, pour in the remaining mousse, shake it slightly, and smooth the surface with a spatula. Remember not to be too full, leave a little space for the mirror. Put it in the refrigerator for 1 hour.

10. Add 20 QQ candies to 15 ml of freshly squeezed orange juice or passion fruit juice, and heat to melt into a liquid. You can taste the sweetness and acidity. If it is sour, you can add some sugar to adjust it. When melting, use a spoon to gently stir the melted QQ sugar liquid. Note: When stirring, the motion range should not be too large, so as to avoid bubbles in the QQ sugar liquid and make the finished mirror imperfect.

11. Pour the melted liquid into the cake tin. Keep it in the refrigerator for more than 3 hours.

12. The solidified mousse can be demoulded with a hot towel or a hair dryer, or it can be savagely directly 😜😜 Put the live bottom cake mold on a wide-mouth bottle higher than it (Laoganma bottle😊😊😊), hands Hold the mold while holding it firmly. The surface is decorated with fruits.

Tips:

1. There is no slicer, you can put the cake in the refrigerator to freeze a little, so that you can easily cut out even cake slices.
2. The unfinished mues can be stored in the freezer for about 10 years. The frozen mues can be eaten in the summer and taste great.