Mango Coffee Mousse

Name: Mango Coffee Mousse
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 15g coffee powder; 150g Light cream; 1 piece Mango; 1 piece chiffon cake; 10g Gelatine Tablets; 30g White sugar

by Eat delicious aici

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The long-awaited mousse mold and gelatin slices came back in two days~O(∩_∩)O haha~ As soon as I got the materials yesterday, I couldn’t wait to make the mousse, and refrigerate it overnight. I took it out the next day for surface decoration, I personally think it looks pretty (✿◡‿◡)

Ingredients

15g Coffee Powder
150g Light Cream
1 piece Mango
1 piece Chiffon Cake
10g Gelatine Tablets
30g White Sugar

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Mango Coffee Mousse

1. Gelatine tablets are soaked in cold water to soften

2. Melt in 30 seconds on medium heat

3. After stirring well, let it cool

4. Make a bag of instant coffee

5. Pour in the melted gelatin liquid, stir well and let cool

6. Pour the whipped cream into a large bowl, and beat at medium and low speed until large bubbles are formed

7. Add granulated sugar and pass until 6~7 to distribute. The lines will not disappear. (You can take out a small part of the decoration)

8. Pour the coffee liquid and stir well

9. Use a layer of plastic wrap or tin foil to wrap the bottom and sides of the mousse mold. Place the chiffon cake on the bottom and pour a part of the mousse liquid

10. Arrange the diced mango

11. Continue to pour mousse liquid and smooth the surface

12. Put it in the refrigerator for 2 hours or more

13. The solidified mousse can be easily demoulded by applying a hot towel around it

14. Sprinkle some cocoa powder and put some sugar beads on it. A bit of diced mango, garnish and eat

Tips:
1. The water temperature of the melted gelatin tablets should not exceed 80 degrees, and the water temperature is too high to affect the later condensation.
2. Refrigerate the prepared mousse for 2 hours or more, and it will almost solidify.