Mango Glaze Mousse
1.
First make the chiffon cake part; mix the milk, soybean oil and a part of sugar, all evenly. Stir until the sugar melts
2.
Add the egg yolk and stir until uniform
3.
Add sifted low-gluten flour and cornstarch, stir until smooth and no particles
4.
Add the last part of sugar to the egg white and refrigerate for later use. Beat the refrigerated egg whites with an electric whisk until wet and foamy
5.
Take one third of the meringue, mix with the egg yolk paste, and mix well
6.
Pour the evenly mixed batter into the meringue, mix and stir until there are no particles
7.
After the evened batter, the baking pan is lined with greased paper, pour all into the golden baking pan, and smooth it with a spatula.
8.
Preheat the oven in advance, turn on the heat for 180 and lower for 150, and bake for 15 minutes. Take out spare
9.
Soak the gelatine slices in cold water to soften, set aside
10.
Cut the cake into a circle smaller than the mold and set aside
11.
Beat the cream cheese with an electric whisk until smooth and without particles
12.
Dice the mango into fine pieces, add to the cream cheese, and mix well
13.
Add soft soaked gelatin tablets, stir in insulated water until it melts
14.
Add icing sugar to whipped cream and beat to 60% with an electric whisk
15.
Add the whipped cream to the cheese and mango puree and mix well
16.
Put the finished mousse filling into the piping bag and squeeze it into one third of the mold
17.
Then, put the diced mango in the middle
18.
Squeeze the remaining mousse filling into the mold
19.
Finally, put on the chiffon cake, shake it a few times, and freeze it for 4 hours
20.
Finally, make the glaze part: soak the gelatine slices in ice water to soften them. Put the mango puree, caster sugar, and corn syrup into the pot and heat them together until the sugar dissolves.
21.
Then, add the soft soaked gelatin tablets and stir until melted
22.
Add whipped cream and stir well
23.
Finally add the white chocolate, drop in the yellow pigment and stir until it melts
24.
Take out the frozen cake and put it on the wire rack
25.
Pour the glaze material in one go. If you can’t hang it the first time, or if it’s thinner, you can do it twice
26.
Put blueberries on the surface for decoration
Tips:
1. Before glazing, first make sure that the mousse must be frozen hard enough and the surface must be flat to make it smooth.
2. The consistency of the glaze must be controlled well, not too thick or too thin
