Health benefits
Mango: activates blood circulation and removes blood stasis
Ingredients
Cocoa cake embryo ( 2 pieces ) | Mango ( 3 pieces (about 300g) ) |
Whipping cream ( 200g ) | Milk ( 100g ) |
Gelatin powder (mousse paste) ( 10g ) | Orange juice (mirror) ( 50g ) |
Gelatin powder (mirror surface) ( 2g ) | Sugar ( 50g ) |
How to make cocoa and mango mousse
1. Use the mousse mold to cut the cocoa cake base into the shape you want.This menu is for a square 6-inch mousse mold
2. The ingredients for making mango mousse paste are as shown in the figure.Cut the mango into three parts, one part is made into mango puree, one part is used for decoration, and one part is used for filling.
3. Mix gelatin powder into milk and stir evenly
4. Stir the milk gelatine powder in hot water until there are no particles, let it cool and set aside
5.Use the gelatine liquid to cool down, add light cream and sugar and beat until 6 portions, similar to yogurt.
6.After the gelatin liquid cools down, pour in the mango puree and stir evenly
7. Stir the paste in steps 5 and 6 evenly, and the mango mousse paste is completed
8.Wrap the mold with tin foil and put the cocoa cake slices on it
10.Cover with another piece of cocoa cake and press it gently a few times
11. Pour in the remaining mango mousse paste, shake it gently a few times to make the paste even, smooth the surface, put it on a plate, shake the plate a few times to shake out the air bubbles.Place in the refrigerator for more than four hours to set
12. After the mousse is set, make a mirror surface and prepare the materials.As shown in the picture
13. Pour the orange juice into the gelatin powder and stir in hot water until there are no particles.Let cool and set aside later
14. Pour the cooled orange juice gelatin liquid into the mousse cake Medium, refrigerate for one hour to set
15.After one hour, peel off the tin foil first , change to a beautiful plate, use a hair dryer to blow around the mold to release it, and decorate it with diced mango, and you're done
16.This section is beautiful
9.Pour in the mango mousse paste and top with diced mango
Tips
1.Cut the mango skillfully: (1) Wash the mango and place it upright on the chopping board, that is, make the core vertical to the chopping board, and then center on the fruit core.Make a cut on the right side of the core and divide the mango into two parts.(2) Make a cut on the left side of the core according to the same cutting method.The mango is divided into three parts.(3) Take the pulp from the left and right sides of the mango and score the pulp, but be careful not to cut into the skin.(4) Hold the gridded mango in your hand, put your fingers against the mango skin and push it up.Take the best-looking cubes for the top decoration, take the harder cubes for the mousse filling, take the leftovers and If the shape is not good, make clay.
2.For the materials and methods of the cocoa cake embryo, please refer to the recipe of the cocoa cranberry cake roll I made.
3.The gelatine liquid must be cooled until it is no longer hot to the touch before it can be poured into the paste.
4.Be patient and take your time when removing the mould.Do not blow the hair dryer on the same place, otherwise the mousse will melt.
5.This recipe is best made with a live-bottom cake mold so that the mousse paste will not leak out easily.
6.When finally pouring the mousse paste, leave a 5 mm gap in the mold.This leaves space for the mirror surface.It doesn’t matter if you forget.Before making the mirror, take off half of the mold, then make the mirror surface, and then Shape and then demould.It's just a little troublesome.
7.To cut beautifully, unmold and refrigerate for half an hour before cutting.
8.Please read the recipes and tips carefully, and study them thoroughly before you start making them.Making cakes requires not only recipes, but also patience and experience learned from failures.
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