Mango Mousse

Overview

A few days ago, I bought some large mangoes on a certain website. They tasted good and I couldn’t wait to make them into mango mousse. . There is a slight crack in the picture, which is a minor accident and has nothing to do with the formula. You can use this formula with confidence.

Tags

• baking
• cake
• mousse
• egg
• flour
• mango
• sugar
• whipping cream
• gelatin tablets
• lemon juice
• water

Ingredients

Steps

1. 1 Let’s make the cake first. . To be lazy, I didn't make chiffon and used the recipe for making cake rolls. According to my oven, it takes 80 minutes to bake a chiffon and only 15 minutes for a cake roll. More importantly, this is a cake embryo made from a recipe. It is also very soft and not inferior to chiffon. It is a very time-saving and labor-saving choice. Three eggs, whites and yolks separated.

   

2. 2 This is 30 grams of grain and a little lemon juice to be added to the egg white.

   

3. 3 Add sugar in two batches. Beat the egg whites until they become wet peaks.

   

4. 4 Add egg yolks one at a time and mix evenly. Don’t circle

   

5. 5 Sift in 35 grams of low flour.

   

6. 6 Cut and mix evenly without making circles. The cake batter is finished

   

7. 7 In order to facilitate post-processing and eliminate waste (I don’t like to eat cake scraps cut off), I made a homemade mold. Use a six-inch false bottom and tinfoil and greaseproof paper to make it. Shape the tinfoil into a disc with a rim, and then lay a layer of greaseproof paper for easy release. Remember that the diameter is two centimeters larger than the six-inch bottom. The baked result is pretty good and can be used directly without further processing. . In other words, I work very hard just to be lazy.

   

8. 8 Pour in. The surface is uneven, but it doesn't matter, you can't see it from the inside.

   

9. 9 degrees, middle level, 15 minutes. Remember to preheat the oven 5 minutes in advance. There is another very important thing. To make a normal mousse, you only need to put one piece of cake, otherwise it will be too tall and not look good. Remember! ! ! ! I baked two slices because the amount of one slice was too small, so you can use your discretion.

   

10. 10 grams of gelatine sheets, broken into pieces, soaked in 50 grams of cold water until soft. It takes about ten minutes. Then heat and melt with insulated water. Let cool

    

11. 11 250g mango pureed

    

12. 12 grams of light cream, add 40 grams of sugar and beat. There is no need to beat it to the level of decorating, just six or seven points will do.

    

13. 13 Add the cooled gelatine water to the mango puree, mix well, add light cream, and mix well.

    

14. 14 I used a six-inch removable base cake tin instead of a mousse tin. First put a piece of cake in the bottom (only use one piece), pour half of the mousse filling, sprinkle in diced mango pieces, the more mango pieces are more delicious, then pour the remaining mousse filling. Put it in the refrigerator overnight, take it out the next day, and blow a hair dryer around the outside of the mold to release it and decorate it.

    

15. 15 The last picture is of the hero.