Mango Orange Mousse Cake
by Rice sprouts
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Let's make the mango puree first, two large mangoes and one orange, and cut into small cubes.
2. Puree it with a food processor.
3. Add 2 tablespoons of white sugar and 1 tablespoon of lemon juice, mix well.
4. Put it on a low fire and simmer slowly until it thickens.
5. After cooling, put it in the refrigerator and the mango orange puree is ready.
6. Add 30 grams of sugar to the whipped cream, beat to six to distribute (still flowing), refrigerate for later use.
7. Mix the isinglass powder with milk and a little lemon juice and stir well. Heat on low heat until the isinglass powder is melted.
8. Mix with yogurt, mango orange puree and mix well.
9. Mix it with the whipped cream and mix it carefully, and the mousse filling is ready.
10. The chiffon cake slice is cut horizontally into two slices.
11. Cut the cake slices into smaller pieces, just a small circle smaller than the cake tin. Put a slice into the live cake tin.
12. Pour half of the mousse filling.
13. Put another piece of cake on it.
14. Pour the other half of the mousse. Smooth out. Put it in the refrigerator for 4 hours.
15. Take out the refrigerated mousse cake and unmould.
16. Whip 200 grams of whipped cream with 2 tablespoons of sugar.
17. Take out the refrigerated mousse cake and unmould.
18. Squeeze the whipped cream on the surface for decoration, sprinkle some diced mangoes, and you're done!
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