Bring A Touch of Coolness to The Hot Summer-cherry Mango Mousse

Name: Bring A Touch of Coolness to The Hot Summer-cherry Mango Mousse
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 tablets Cake bottom; 100g Mango-flavored mousse powder; 200g water; 200g Light cream; 10g White sugar; 20g Blueberry jam; A dozen tablets Cherry; 8 protein; 8 yolk; 130g Caster sugar; 80ml Salad oil; a little Vanilla extract; 140g Low-gluten flour; 2 tsp starch

by Hani 22

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I haven't always liked eating cheesecake in summer. Although it is also refrigerated, it just feels too greasy. So I took the time to fiddle with the mango mousse, but because of the bad weather, I kept trying to find reasons for myself, and the delay was directly delayed for a week. Well, once again, people with procrastination can't afford it. . Today, I took the mousse out and took a look, wow, dizzy, a thick layer of frost was directly on the surface. This time, I used mango-flavored mousse powder to make the mousse, and I feel that the texture and the shape are pretty good. The advantage of eating mousse in the hot summer is not only that the method is simple and trouble-free, but the taste is not greasy, and it is refreshing in the mouth. .
The overall words of this mousse:
It is the refreshing mango layer, sweet and sour blueberry sauce, and delicious cherries.
These three are indispensable, and the three materials absolutely add points to this simple mousse.
If you like mousse as much as I do, then this mousse is highly recommended for you to try. .

PS: If you don’t want to bother, you can remove the bottom of the cake and turn it into a bake-free mousse. In addition, if there is no mousse powder, use 250g of mango and 4 slices of fish film. You can also make it. The other materials remain unchanged. "

Bring A Touch of Coolness to The Hot Summer-cherry Mango Mousse

1. Add whipped cream and sugar to beat for 7,8 minutes. Heat the water to 60 degrees and pour into the mousse powder and stir evenly. After cooling, add the cream and stir evenly to form a mousse paste.

Bring A Touch of Coolness to The Hot Summer-cherry Mango Mousse recipe

2. Put the mousse ring on a flat plate and put a piece of cake base.

3. Pour in 250g of mousse paste.

4. Put another piece of cake in the bottom.

5. Pour in the remaining mousse paste.

6. Put it in the refrigerator for 4 hours, make a circle with a knife, and blow a few times with a hair dryer to demould. Cut into squares, spread a layer of blueberry sauce, and garnish with cherries.

7. The white and egg yolk are separated.

8. The salad oil is mixed with 40 g of caster sugar.

9. Stir until there are no particles.

10. Add low flour.

11. Stir well again.

12. Add egg yolks.

13. Stir well.

14. Add salt and 20g granulated sugar to the egg whites.

15. Add white vinegar after stirring with an electric whisk at low speed.

16. When the egg whites are thick, add another 20g of sugar, and add the remaining 20g of sugar when it becomes textured. If there is a curve, it means that it is almost ready.

17. The meringue paste is completed by the appearance of an upright pointed shape. Take a half of the egg white paste into the egg yolk paste.

18. Use a rubber spatula to stir evenly from bottom to top, pour all the batter into the remaining egg white paste, stir again evenly, pour it into the baking pan, and bake at 180 degrees for 15 minutes.