Mango Mousse Cake
1.
Don't decorate, it's beautiful.
2.
The ingredients are ready.
3.
Cut the gelatine slices into small pieces, soak them in cold water, preferably in ice water in summer, so as to remove the fishy smell of the gelatine and prevent the gelatine slices from melting during the soaking process at high temperatures in summer.
4.
The butter is melted into a liquid in the microwave.
5.
Oreo biscuits are broken into crumbles with a food processor.
6.
Pour the melted butter into the biscuits and stir evenly. The biscuits must be finely crushed, and the butter must be fully mixed with the biscuits, otherwise the bottom of the biscuit after being prepared will be scattered when cut because the butter cannot solidify the biscuits .
7.
First prepare a 6-inch round cake mold with a live bottom, and place a round greased paper on the bottom. You can leave it without it (it is for easier demoulding and it is not easy to shovel the bottom of the cookie). Crush the mixed Oreo biscuits and compact them.
8.
Make the mousse paste: Cut the mango into small pieces, put 15g of milk into a food processor and beat it into a puree (make it as fine and thick as possible), and leave 2 spoons of the puree for mirror surface.
9.
Add 40g of caster sugar to 60g of milk.
10.
After heating in water, add soft soaked gelatin tablets to drain excess water (cold water or ice water for soaking gelatin tablets is not needed).
11.
Pour into the mango puree and mix quickly with a spatula. If agglomeration occurs during the period, you can heat the whole bowl of mango puree over water to melt the solidified gelatine again. If the gelatine liquid is not mixed with the mango puree, the mousse will not form and water will come out.
12.
Add 5 grams of white sugar to 200g of cream and beat at low speed to about 6 to distribute (that is, beat until it thickens, the lines will disappear immediately, and the whisk will drip immediately when you lift it up). The cream is too hard and the mousse cake tastes bad.
13.
Add the whipped cream to the mango puree at one time and mix it as soon as possible. Pay attention to the technique when mixing and try not to let the whipped cream defoam. The mousse paste is ready, the volume of the mousse paste at this time is very fluffy and delicate 😊.
14.
Take out the Oreo biscuit mold from the refrigerator, pour 1/2 mousse paste first, and use a spatula to gently spread it evenly on the bottom of the biscuit.
15.
Put the grapes cut into small pieces. When putting them, it is recommended to place them around the edge and try to be as neat and even as possible.
16.
Then pour in the remaining mousse paste (the mousse paste must have a thick consistency, otherwise it will be particularly thin), gently smooth the surface with a spatula, lift the mold and shake it a few times to make the surface smoother, and put it back in the refrigerator. 2 hours.
17.
Cover with plastic wrap, and the mold must be flat when placed in the refrigerator, otherwise the solidified cake will be tilted.
18.
Take out the refrigerated mousse paste, pour the cooled mirror pectin on the surface, and put it in the refrigerator for more than 4 hours, preferably overnight. Make mirror pectin: Take 1 piece of gelatin and melt it in 50g of warm water, pour it into the 2 tablespoons of fruit puree reserved before, and stir evenly.
19.
perfect. Take out the mold (the hair dryer blows around the mold, put a tea cup under the mold, and the top will come down).
20.
There is no fruit at home, just use molds and sprinkle coffee powder to sprinkle it for a little bit 😊.
21.
Packed in a box, because it was given away, so there is no cutting.
Tips:
1. In summer, one more piece (5g) or half (2.5g) of gelatin tablets in the recipe should be added to ensure that the mousse paste will not become soft due to the high temperature. On the contrary, in winter, one piece (5g) or half piece (2.5g) can be appropriately reduced. Gelatine tablets must be soaked in cold water (preferably ice water) before they can be used. Only the melted gelatine tablets will have a solidifying effect. Normally, about 7.5g for 6-inch cake and 15g for 8-inch cake.
2. The amount of fine sugar will increase or decrease due to the different sweetness and sourness of mangoes. If you like sweeter, the fine sugar added to the milk can be appropriately increased, and the amount of fine sugar can also be appropriately increased when whipping light cream!
3. To make an 8-inch cake, multiply all the ingredients in the recipe by 2.
4. There is no cooking machine, you can use QQ candy or orange juice to make the mirror 😊
