Mango Mousse Cake

Mango Mousse Cake

Introduction:

"Mousse is an English translation of mousse, a kind of custard dessert. First appeared in the gourmet capital of Paris, France. In order to improve the structure of cream and play a stabilizing role, dessert masters added gelatine (gelatin, fish glue) to fresh cream to make it cool and solidify. And through the control of temperature, proportion of raw materials, as well as the grasp of pH value, created a new western point. They give this dessert a nice romantic name - mousse. Gently bite, cool feeling, the texture of the entrance, people can not refuse. That's the French lover, mango mousse. "

Production steps:

Step 1: first deal with mango, take 100g mango, peel, core and slice

Step 2: use the spare die for cold printing

Step 3: take the rest of the mango, also peel and core, put about 400 grams of mango meat into small pieces, put it into the blender to beat the mud

Step 4: soak gilding tablets in cold water

Step 5: add 50-70g sugar to the cream cheese (the amount of sugar completely depends on the sweetness of mango. If mango is very sweet, you don't need to add so much sugar. If it is a little sour, you can add more sugar). Heat and stir to melt

Step 6: add the puree and stir

Step 7: add 4 pieces of gelatine which is softened but not melted in cold water

Step 8: heat with water and stir well until the gilding is completely melted. Let it cool off

Step 9: beat the cream to seven and add to the cooled cream cheese mixture

Step 10: mix well so that the mousse paste is finished

Step 11: because our mousse chooses Qifeng cake bottom, now let's deal with the cake bottom

Step 12: put the prepared slice of Qifeng cake into the bottom of the mold. Pay attention here, it should be slightly smaller than the mold

Step 13: pour the mousse paste into the bottom of the cake, shake it gently, shake out the bubbles, smooth the surface, then put it into the refrigerator, freeze for more than 30 minutes, and wait for solidification

Step 14: to make surface decoration, first add 60-80g sugar to clear water (mineral water) and boil it

Step 15: when the sugar is completely melted, add 4 soft gelatin slices, stir well and let cool

Step 16: when the syrup is cooled but not yet set, add rum and lemon juice, stir well to form jelly juice, and refrigerate for 10 minutes

Step 17: take out the frozen mousse paste, place the mango decoration on the cake, and gently pour in the jelly juice

Step 18: refrigerate for more than 4 hours!

Materials required:

Mango meat: 500g

Cream cheese: 500g

Cream: 300g

Water: 550G

8 inch Qifeng cake: 1 piece

Gilding tablets: 8 tablets

Sugar: 150g

Rum: 15g

Lemon juice: 10g

Note: when demoulding, you can take the hair dryer to blow off the mold, which is good for demoulding! ~

Production difficulty: Advanced

Baking technology

Production time: several hours

Taste: Fruity