Mango Mousse Cake

Mango Mousse Cake

by Yuner cat

4.7 (1)
Favorite

Difficulty

Hard

Time

2h

Serving

2

Mousse is the transliteration of English mousse, a custard-style dessert. It first appeared in the gourmet capital of Paris, France. In order to improve the structure of the cream and stabilize it, the dessert masters added gelatin (gelatin, isinglass) to the whipped cream to cool it and solidify it. And through the control of temperature, the ratio of raw materials, and the grasp of PH value, a new kind of pastry has been created. They gave this dessert a nice and romantic name-mousse. With a light bite, the feeling of coolness, and the texture that melts in the mouth, is irresistible. That is the French lover-mango mousse. "

Ingredients

Mango Mousse Cake

1. First process the mangoes, take 100 grams of mangoes, peeled and cored and cut into thin slices

Mango Mousse Cake recipe

2. Use your favorite stencil to print the flowers in the refrigerator for later use

Mango Mousse Cake recipe

3. Then take the remaining mangoes, peel them and remove the pits. Cut about 400 grams of the mango flesh into small pieces and put them into a blender to puree the fruit.

Mango Mousse Cake recipe

4. Soak gelatine tablets in cold water to soften

Mango Mousse Cake recipe

5. Cream cheese with 50-70 grams of sugar (the amount of sugar depends entirely on the sweetness of the mango. If the mango is very sweet, you don’t need to add so much sugar. If it’s a bit sour, you can add more sugar). Heat over water and stir to melt

Mango Mousse Cake recipe

6. Then add the mashed fruit puree and stir

Mango Mousse Cake recipe

7. Add 4 slices of gelatin that are soaked in cold water but not melted

Mango Mousse Cake recipe

8. Heat over water and stir evenly until the gelatin is completely melted and let cool off the heat

Mango Mousse Cake recipe

9. Beat the whipping cream until 7th and add it to the cream cheese liquid after cooling

Mango Mousse Cake recipe

10. Mix well so that the mousse is complete

Mango Mousse Cake recipe

11. Because our mousse chose the chiffon cake base, so now we will deal with the cake base

Mango Mousse Cake recipe

12. Put the prepared chiffon cake slices into the bottom of the mold, pay attention here, it should be slightly smaller than the mold

Mango Mousse Cake recipe

13. Pour the mousse paste into the mold with the bottom of the cake, shake gently to shake out the bubbles, smooth the surface and put it in the refrigerator, freeze for more than 30 minutes and wait for it to solidify

Mango Mousse Cake recipe

14. Now to make the surface decoration, first add 60-80 grams of sugar to the water (mineral water) (according to personal taste, the amount of sugar can be added or reduced), boil

Mango Mousse Cake recipe

15. When the sugar is completely melted, add 4 soft soaked gelatin slices, stir well and let cool slightly

Mango Mousse Cake recipe

16. When the syrup is cooled but not solidified, add rum and lemon juice, stir well the jelly juice, refrigerate for 10 minutes

Mango Mousse Cake recipe

17. Take out the frozen and solidified mousse, place the mango decoration on the cake, and gently pour the jelly juice

Mango Mousse Cake recipe

18. You can eat it in refrigeration for more than 4 hours!

Mango Mousse Cake recipe

Tips:

When demolding, you can blow off the mold with a hair dryer first, so it's easy to demold! ~

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