Kiwi Mango Cake
1.
5 grams of custard is soaked in cold water, 240 grams of kiwi fruit processor is mashed into puree and 48 grams of sugar are heated to 80 degrees, add the soaked custard, stir evenly and cool down, pour into 11 cm mousse mold and freeze for 2 hours, then remove from the mold Take it out and put it in a 15 cm mousse mold
2.
5 grams of custard is soaked in cold water, and 163 grams of whipped cream is whipped into an olecranon state. Take 58 grams of egg yolk and 38 grams of sugar and mix well, 70 grams of milk and 58 grams of whipped cream, heat and stir into the egg yolk and heat it to 80 degrees. Add the soaked custard, stir well and then cool to 28 degrees. Stir well with the whipped cream for the second pouring. After pouring and freezing for 2 hours, take it out and put it in an 18 cm mousse ring
3.
Laid out
4.
15 grams of custard is soaked in cold water, 300 grams of whipped cream is whipped into an olecranon, 70 grams of white sugar and 35 grams of sugar are whipped, 70 grams of sugar are boiled with 35 grams of water, and the whipped egg whites are continued to be beaten until soft peaks. 390 grams of mashed mango, add lemon juice, heat to 80 degrees, add the soaked custard, cool to 28 degrees, stir in the meringue and whipped cream
5.
Adjusted mango filling
6.
For the last pouring, the chiffon cake slices can be placed in the pouring process, and the cake slices can be poured before they are used, and then filled with crisp slices.
7.
The crisps are crushed with 65 grams of meringues, 40 grams of corn oil and 75 grams of white chocolate are heated and mixed with the meringues, made into 18 cm in size and frozen, and then placed on top
8.
Demoulding, decorating
9.
Began to eat
Tips:
To undergo repeated freezing, it is freezing. The bottom of the mousse mold must be tightly wrapped in plastic wrap.
