Mango Cheesecake
1.
Mango stuffing method: heat mango puree + fine sugar to melt the gelatine, then add the gelatine and mix well, into the rectangular mousse ring, evenly sprinkle the cut mango diced, freeze for later use
2.
Mousse body: egg yolk + sugar, stir until white and thick, heat the milk to 65°C, pour into 2 and mix well, set in hot water, stir until thick while boiling, remove from heat, and after cooling down slightly, Add gelatin and mix until softened;
3.
Mousse body: Stir the cream cheese over warm water until it is smooth and non-grainy. Add egg yolk paste in portions and mix well;
4.
Mousse body: Add the mango puree, mix well, let cool, and bring it to hand temperature, add the whipped cream in portions, and mix well.
5.
Assemble: Cut the frozen mango sandwich into thin strips;
6.
Assembly: First squeeze a small amount of mousse body into the mold, then put in the mango sandwich, then squeeze into the mousse body, put in the chiffon cake body that is also cut into thin strips, fill the whole mold, and freeze it in the refrigerator. hard;
7.
Topping: Mango puree + sugar + glucose syrup and cook to 103°C;
8.
Topping: Add condensed milk and gelatin soaked in ice water one by one, and mix well;
9.
For glaze: add white chocolate to melt in water, mix well, add a small amount of yellow pigment and mix well, then emulsify with a homogenizer at low speed, sieving; pour it into a basin, close tightly to the plastic wrap, and refrigerate it for the best effect overnight. Use water to melt the glaze.
10.
The frozen cake is demoulded, and the yellow glaze made in advance is used when the temperature is lowered to 32~35℃ after the temperature is thawed and frozen;
11.
Finished picture
Tips:
1. No yellow pigment can be added;
2. The mold can use different shapes.
