1. Fresh mango peeled and cored, about 300 grams (because there is loss in the middle)
2. Use a food processor to make mango puree (this amount is the amount of C and D)
3. In ingredient D, 140g of mango puree, 20g of fine sugar, and 5g of isinglass powder are soaked in 80g of cold water.
4. Add the mango puree to the fine sugar and put it in hot water to melt the fine sugar. Pour in the soaked fish glue and stir evenly.
5. Keep the stirred mango jelly in the cooler, cover with plastic wrap and store in the refrigerator.
6. The egg whites in material A are beaten with a whisk until wet and foamy.
7. Pour the granulated sugar and water in ingredient A into a milk pan and heat it over a low heat until the sugar melts.
8. Turn off the heat when the syrup is caramel-colored.
9. Quickly pour into the beaten egg white paste and continue to beat.
10. Beat until the temperature of the egg white decreases and it becomes a hard foaming state. spare.
11. The egg yolks in ingredient B are scattered.
12. The granulated sugar and water in the B ingredient are put in the milk pot and heated to boiling.
13. Slowly pour into the egg yolk paste, stirring while pouring, stirring quickly, otherwise the egg yolk will be scalded into particles.
14. Pour the stirred egg yolk paste back into the milk pan and heat it on a low heat, and stir while heating to prevent particles from appearing.
15. The beaten egg yolk paste should be smooth and satin-like. Turn off the heat and set aside.
16. Add 7g of fish gelatin powder in material C to 45g of cold water in material C and soak for later use.
17. The cream cheese in ingredient C softens at room temperature (this step can be taken out of the refrigerator in advance to soften), and beat with a whisk until smooth.
18. Pour the mango puree into material C and stir evenly.
19. Add 5g of lemon juice and 10g of rum in material C and stir evenly.
20. Then pour the egg yolk paste made with ingredient B and stir evenly, at this time the mango cheese is ready.
21. 240g animal whipped cream in material C is beaten with a whisk until obvious lines appear.
22. Pour in the freshly made mango cheese and stir well.
23. Add the pre-prepared ingredient A egg white paste and stir well.
24. The mango cheese mousse filling is now ready.
25. Add 65g of white granulated sugar in material G to 75g of boiling water to melt and cool, then add 15g of rum and stir evenly, this is rum syrup.
26. The cake is divided into three equal pieces.
27. Take an 8-inch mold or mousse ring and place a piece of cake at the bottom.
28. Brush the cake body with the rum syrup prepared in the front, and squeeze a circle of mango jelly mud. The jelly mud is a circle smaller than the cake body.
29. Pour one third of the mango cheese mousse.
30. Put another piece of cake body.
31. Continue to brush rum syrup, squeeze the mango jelly, pour the mango cheese mousse, and make the last slice in turn.
32. Smooth the surface with plastic wrap and put it in the refrigerator freezer for more than 4 hours.
33. Take out the mold and finish the fruit decoration.
Tips:Ingredients A, B and C are mango cheese mousse, ingredient D is mango jelly, and ingredient G is rum syrup.
