Mango Mousse Cake

2024-04-17 04:43:50 2426

Mango is one of my son's favorite fruits to eat. Spring has arrived, the weather is getting warmer and the mangoes in the supermarket are also much cheaper. During the special sale, I suddenly bought more. I used it to make a 6-inch mousse. Mango mousse has a delicate and sweet taste, with a smooth and beautiful color. It also has a very romantic name - called the French Lover< Br>

Details of ingredients

Mango puree (sieved)250 grams
Fine sugar40g
Animal fresh cream250 grams
Rum1/2 spoon
Fish gelatin slices2 pieces
Cold boiled water3 tablespoons
Sponge Cake (6 inches)2 pieces
Freshly squeezed orange juice90 grams
Fish gelatin slices1 piece

Technique

difficultySimple
workmanshipbaking
tasteSweetness
timeThree hours

Steps to make Mango Mousse Cake

1. Original 6-inch sponge cake slices are made into 1-1.5cm pieces (or Qi Feng cake, the original sponge cake I used), requiring a total of 2 pieces. Trim the periphery appropriately to form a circular shape with a diameter of about 12cm
2. Wash and peel mangoes, cut them into small pieces, and use a blender to beat them into a paste. Weighing after sieving
3. Add fine sugar to the mango puree and heat it over water until the sugar melts. Let it cool down for later use
4. Crush the fish gelatin slices and soak them in cold water until soft, then heat them in water until they melt
5. After cooling, pour into mango puree
6. Mix animal fresh cream to six portions, add rum and mango sauce from step 5
7. Mix well with a rubber scraper to make the mango mousse filling
8. Place a slice of cake at the bottom of the circular bottom mold and pour in half of the mousse filling
9. Put in the second slice of cake
10. Pour in the remaining mousse filling, smooth the surface, and refrigerate for at least 4 hours in the refrigerator
11. Filter out the fruit residue from freshly squeezed orange juice and boil it. Filter again to remove any floating foam and let it cool
12. Crush one piece of fish film, soak it in cool orange juice, and heat it in hot water until it melts
13. Cool 12 to below 20 degrees, drizzle on the surface of the mousse, and refrigerate for 30 minutes until the mirror shaped pectin surface solidifies
14. Raise the bottom of the movable bottom mold and blow a hair dryer around the side for less than a minute to easily demould it
15. Decoration