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Jerry's Cheese (mango Passion Mousse)
by Cat shoveling officer
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Sift the cocoa powder and low-gluten powder to mix.
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2. Heat the milk, butter and butter over water until the butter melts.
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3. Add 1 beaten egg yolks with fine sugar until white, then add the mixture of step 2 and mix well.
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4. Add the cocoa powder and mix into a batter.
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5. Add egg whites with caster sugar 2 and beat.
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6. Mix the cocoa batter and meringue well.
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7. Pour into a 6-inch (or 8-inch) abrasive tool and shake out bubbles.
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8. Bake for 15 minutes in the oven at 170 and lower heat at 150.
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9. Cool the baked cake into 2 slices or 3 slices, cut each slice into 10 slices into 10 slices (if it is an 8-inch mold, slice into 12 slices) and set aside for later use.
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10. Soak the gelatine tablets in water to soften.
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11. After the puree is heated to completely melted, add the soaked gelatin until the gelatin is completely melted.
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12. Pour into a 6-inch cake tin or mousse ring and freeze for half an hour.
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13. Cut the frozen jelly into 12 or 10 pieces and freeze for later use.
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14. Heat the mango puree and passion fruit puree cream cheese to melt and stir until there are no particles. You can use a homogenizer to homogenize or sieve through a strainer.
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15. Whip the whipped cream with caster sugar.
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16. Add the melted fruit puree cheese and stir well and put it into a piping bag.
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17. Add one third of the mousse liquid to the cheese grinder, shake the liquid level and put it in the freezer for 10 minutes.
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18. Spread the cut mango jelly and continue to add the mousse until it is 80% full.
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19. Put in the cut cake base and fill the gaps with mousse liquid and freeze overnight.
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20. If the frozen mousse is released from the mold, you can make a yellow sandblast if you want it to look better.
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Tips:It can be made into a 6-inch cake mold without abrasive tools. It can also be made into other shapes.
