Strawberry Mango Mousse

Overview

I love the sour and sweet taste of fruit mousse. This time I used strawberry and mango. The layered mousse has two flavors, and it is also much more beautiful. I used a 6-inch mousse ring

Tags

• baking
• children
• afternoon tea
• mousse
• chiffon cake
• mango
• orange
• rum
• strawberry
• whipping cream
• yogurt
• fine sugar
• gelatin tablets

Ingredients

Steps

1. 1 Make mousse chiffon cake slices first, use a mousse ring to press out two slices and set aside

   

2. 2 Soak 2 gelatine tablets in cold water and then dissolve them in hot water. (Don’t use too much cold water, or soak them first and then drain the water, leaving 10ml of water to dissolve.)

   

3. 3 Wash the strawberries and cut them into cubes, and cut the mango into cubes

   

4. 4 Strawberries and mangoes were pureed separately

   

5. 5 Add yogurt to the mango puree and stir evenly (mango contains less water than strawberries and is thicker, so add a little yogurt to get thicker yogurt)

   

6. 6 Pour the soaked gelatine solution into the two portions of fruit puree respectively. Pour a little more into the strawberry puree, in a ratio of 40 to 60, and then stir evenly (it is best to keep the fruit and yogurt at room temperature. If you take them out of the refrigerator and let them warm up, otherwise the gelatine solution will easily clump when poured in)

   

7. 7 Add the light cream to the caster sugar and beat until thick, like very thick yogurt, then add the rum and stir evenly

   

8. 8 Add mango and strawberry puree respectively, stir evenly, and the mousse paste is ready (strawberry puree is relatively thin, if you are not sure about it, you can add the whipped cream to the mango puree first, and then use an electric egg beater to thicken the cream and add it to the strawberry puree)

   

9. 9 Place a larger plate under the mousse circle. I use a cake transfer spatula, then spread a layer of cake slices inside the mousse circle, pour in the strawberry mousse, and use a spatula to smooth it slightly after pouring it (you can also pour the mango mousse first, it is best to put it thicker at the bottom, and the lower layer will bear more weight)

   

10. 10 Then add a piece of cake in the middle, press it flat with your hands, pour a layer of mousse batter on top, smooth it out a little, and put it in the refrigerator for 1 hour (don’t pour the mousse paste too full, leave a little for a mirror surface)

    

11. 11 Now let’s make the mirror oranges, puree them and sift them, leaving the orange juice for later use

    

12. 12 Soak half a piece of gelatine in water until soft, then drain and dissolve in hot water, then add the orange juice and mix well

    

13. 13 Then sieve again to remove the gelatin particles that are not fully dissolved

    

14. 14 Take out the mousse from the refrigerator, slowly pour the orange juice with gelatin on it, and then put it in the refrigerator for more than 3 hours until the surface solidifies and take it out

    

15. 15 After taking it out, you can use a hair dryer to gently blow the mousse circle to release it from the mold. The temperature should not be too high when blowing. After removing the mold, place a raffia mold on top, spread excess cream on it, and then scrape off the excess cream.

    

16. 16 Just take out the latte art mold. If you don’t like the latte art, you can just decorate it with fruits directly after removing the mold.