Mango Jelly Cheese Mousse

Overview

How to cook Mango Jelly Cheese Mousse at home

Tags

• baking
• cake
• mousse
• caster sugar (add to light cream)
• egg yolk
• fine sugar (added to egg yolks)
• mango pulp
• mascarpone cheese
• whipping cream
• gelatin tablets
• milk

Ingredients

Steps

1. 1 Put mango pulp and 30 grams of milk into the food processor cup.

   

2. 2 Puree.

   

3. 3 Soak gelatine sheets in cold water until soft.

   

4. 4 Put the egg yolks and 20 grams of sugar in a container, heat with hot water, and beat with a whisk until white.

   

5. 5 Heat the mascarpone cheese over hot water and stir into a fine paste.

   

6. 6 Mix with egg yolk paste and mix well.

   

7. 7 After heating 50 grams of milk over water, add the soaked gelatin sheets and stir until melted.

   

8. 8 Pour into the cheese batter and mix well.

   

9. 9 Pour the mango puree into the mixed cheese paste.

   

10. 10 Mix well.

    

11. 11 Add 40 grams of fine sugar to the light cream in three batches and beat until 60 to 70% creamy.

    

12. 12 Mix with mango cheese paste.

    

13. 13 Mix well.

    

14. 14 Place into a piping bag.

    

15. 15 Squeeze into a silicone mold and freeze in the refrigerator for more than 4 hours. (I put the mold in the refrigerator and squeezed it directly.)

    

16. 16 Unmold directly in the refrigerator to keep the frozen cheese mousse perfect. Then squeeze an appropriate amount of mango puree onto the frozen cheese to decorate and enhance the taste.

    

17. 17 The rich mango flavor tastes great! If you like mangoes and ice cream, you must try this mango jelly cheese mousse.

    

18. 18 Finished product pictures

    

19. 19 Finished product pictures

    

20. 20 Finished product pictures