French Passion Fruit Mango Mousse
1.
From top to bottom, the bottom of the cake should be made first. Since the junction layer needs to be refrigerated in the refrigerator, it is more reasonable to make the junction layer first. Prepare the materials for the knot layer: mango puree: 60 grams, 15 grams of passion fruit juice, 40 grams of water, 7 grams of gelatin slices, and 30 grams of sugar. Take mango and mango into puree, take passion fruit for juice, soak gelatine in cold water and set aside
2.
Mix water and passion fruit juice, add caster sugar, boil, pour into mango puree, mix well
3.
The soaked gelatin slices are drained and added to the mango puree bowl. Stir until the gelatin is fully melted.
4.
Take a flat plate, I used an 8-inch pizza plate with a layer of plastic wrap on the bottom, then pour the mango and passion fruit solution into it, and put it in the refrigerator until it solidifies
5.
Make the bottom of the cake below. The ingredients for the bottom of the cake are: 55 grams of egg white, 40 grams of egg yolk, 45 grams of fine sugar, 10 grams of hazelnut flour (almond flour can be used), and 20 grams of low-gluten flour
6.
Put the egg yolks in the egg beater, add 10 grams of fine sugar, and stir until the fine sugar has melted
7.
Put the egg whites into another water-free and oil-free egg beater, beat with an electric whisk until dry and foamy, then add the egg yolk liquid to the meringue
8.
After mixing evenly, sift in low-gluten flour, add hazelnut powder, and mix evenly
9.
Pour it into a baking tray lined with greased paper, smooth it out as much as possible, put it in a preheated oven at 180 degrees and bake for 12-16 minutes, take it out, and then tear off the greased paper and let it cool for later use.
10.
Make the mousse below and prepare the ingredients: 150 grams of mango puree, 20 grams of passion fruit juice, 50 grams of water, 50 grams of caster sugar, 300 grams of whipped cream, 5 grams of brandy, 15 grams of gelatin slices
11.
Beat the whipped cream with an electric whisk until thick yogurt
12.
Mix the mango puree, passion fruit juice, water, and granulated sugar, and boil. After boiling, add the gelatine slices and stir until the gelatin slices are completely melted. Let it cool to about 25 degrees. It can be cooled with cold water.
13.
Let cool and pour into the whipped cream basin
14.
Stir evenly, add brandy, then stir evenly
15.
Put it in a piping bag
16.
Let's make the combination below, and use a round mold one size smaller than the mold to press out the cake slice as the base of the cake
17.
Also gently press out the force layer
18.
First squeeze a quarter full of mousse on the bottom of the mold, and then add a knot layer. After the mousse is squeezed, shake it gently to avoid a gap in the middle. Put the knotting sheet on it and gently press it to firmly stick the mousse.
19.
Then squeeze a 9-point full mousse, and finally put a piece of cake. The last mousse noodle must be flat with the mold surface, not higher than the mold, and put it in the refrigerator for overnight.
20.
Next, make the glaze and prepare the glaze ingredients: 130 grams of caster sugar, 80 grams of whipped cream, 50 grams of white chocolate, 13 grams of gelatine flakes, 30 grams of water, 50 grams of passion fruit juice, 50 grams of apricot jelly, a little food coloring . Soak the gelatine tablets in cold water and set aside
21.
Add whipped cream, white chocolate, caster sugar, apricot jelly, water, passion fruit juice to the milk pan and boil it off.
22.
Add the soaked gelatine slices and stir until melted, add the food coloring and mix well
23.
Sieve the mixed solution once and let it cool
24.
Take out the frozen mousse, put a baking tray underneath, add a grill net on the top of the baking tray, put the mousse on, pour the glaze on top, and just add decoration. The mousse can be frozen overnight, and the glaze can also be kept in the refrigerator overnight. After taking it out, heat it until it melts and let it cool and then pour it. It is best to form the noodles at one time, so that the glaze is beautiful.
Tips:
It is also necessary to be careful about transferring after glazing.
