Mango Mousse Cake

Name: Mango Mousse Cake
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 6 Mango; 80g Maria Digestive Biscuits; 250g Light cream; 40g butter; 10g Xinliang Gelatine Tablets; 30g Easy small roasted sugar

by Sunny

4.6 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

2

The little girl is five years old this year, and she started making birthday cakes last year. Bright parents have a custom that relatives and friends have to give them three birthdays, so the cakes are made by relatives early. The chick likes joy mousse, in fact, she likes the jelly layer on the surface, haha, and the bottom of the biscuit, which is particularly fragrant. This year, the girl chose mango by herself. The mango I bought this time is very sweet~ The mousse is easy to make, don’t use the oven, it saves time and effort~ The bottom of the biscuit is beaten with Qihe S5 wall breaking machine, which is super thin. The taste is also better. "

Ingredients

Mango Mousse Cake

1. Prepare ingredients and ingredients.

2. Put the biscuits into the cold cup of Qihe S5 wall breaker, and start the flour milling function.

3. The biscuits are very finely broken.

4. Melt the butter and heat the water and let it cool for later use.

5. Take the biscuits and put them in a bowl.

6. Pour the butter and stir well.

7. Pour it into a 6-inch movable bottom mold and compact it into the refrigerator to refrigerate.

8. Gelatine tablets are soaked in warm water to soften.

9. Peel and diced mangoes and chunks.

10. Put the mango block into the wall breaker to start the grinding function.

11. Beat into mango puree.

12. Put the mango puree into a small pot, heat it on a low heat, and keep stirring.

13. Add gelatine flakes, keep stirring, and let cool after dissolving.

14. Add the whipped cream to the fine sugar, beat the electric whisk at high speed to 5-6 to distribute, the brilliant beat is a bit too much~

15. Mix the whipped cream and the mango puree, stir evenly with a spatula, that is, the mango mousse.

16. Add the diced mango and mix well.

17. Pour into molds, shake gently to remove large bubbles, and refrigerate for 2 hours.

18. On the surface of the jelly layer, take an appropriate amount of mango puree, add 50 grams of warm water, melt a piece of gelatine, pour it into the mango puree, mix well, cool down, pour it on the mousse, and refrigerate overnight.

Tips:
1. Gelatine tablets can be replaced with the same amount of gelatine powder.
2. Decorate the surface with favorite fruits or not.
3. If you don't have a wall breaking machine, you can also use a cooking machine.