Mango Mousse
Overview
Mousse in English is mousse, which is a custard-style dessert that can be eaten directly or used as a cake layer. Cream and coagulants are usually added to create a thick, frozen effect. Mousse is a transliteration from French. Mousse is a type of dessert like pudding. It is softer than pudding and melts in your mouth. Mousse cake first appeared in the gourmet capital of Paris, France. Initially, masters added various auxiliary materials to the cream to stabilize and improve the structure, texture and flavor, making the appearance, color, structure and taste richer and more natural and pure. After freezing, it tastes endless and becomes the best cake... This mousse is based on the rice recipe made for the baby, and it is very successful. Thank you for sharing!
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Ingredients
Steps
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Prepare all the ingredients, divide the cake into 3 pieces and take 2 pieces
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Use scissors to cut the cake slices smaller than the 6-inch mold
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Crush the mango pulp with a food processor, add sugar over water and stir until the sugar melts, then add gelatine slices and stir until the gelatine slices melt (I forgot to take a photo of soaking the gelatine slices, soak the gelatine slices in cold water until soft, and squeeze out the water)
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Stir into thick mango puree, let cool and set aside
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Use an electric mixer to beat the cream until it doubles in size, that is, it flows slowly
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Pour in the mango puree and mix well
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The mousse filling is ready
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Put a piece of cake into the mold
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Pour half of the mousse filling and mix well
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Add another slice of cake
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Pour in the remaining mousse filling and refrigerate for a few hours until solidified
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Make mirror liquid: add QQ sugar and orange juice over water, stir and melt
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Let cool and pour evenly onto the surface of the solidified mousse cake, then refrigerate to solidify
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After solidification, add sugar beads to decorate
