Ingredients
8-inch chiffon ( One piece is 2cm thick ) | Mango puree ( 200 g ) |
Whipped cream ( 250 ml ) | Marshmallow (with mango puree) ( 35 g ) |
Marshmallow (with whipping cream) ( 25 g ) | Gelatin powder ( 10 g ) |
Cool boiled water ( 54 g ) | Mango dices (sandwich) ( appropriate amount ) |
QQ Sugar (mirror surface) ( 40 g ) | Water or juice (mirror) ( 90 g ) |
How to make mango mousse cake (8 inches)
1. Bake the 8-inch chiffon in advance, cut a slice about 2CM thick, and then cut off a circle around the edge to make it easier to pour the mousse paste.
2. Dice mangoes and other fruits.It is recommended to choose soft-tasting fruits.oh.
3. Add gelatine powder to water, put it into warm water and stir until no longer Granular.
4. Beat the mango into a puree with a food supplement machine and add 35g of white sugar.Stir until the sugar is completely dissolved, then stir in warm water.
5. Beat the whipping cream, add sugar, and put ice bags or ice cubes in the basin.So easy to pass.Beat until 60% thick, which is about as thick as boxed yogurt, with lines appearing in the basin, and a triangular shape when you lift the whisk head.
6. Stir the mango puree and light cream, do not stir in circles., to avoid defoaming.Just like stir-frying, stir from low to high until the mousse paste is complete.Then pour half of the mousse paste into the mold, sprinkle the diced fruits evenly on top, pour the remaining half of the mousse paste, and smooth the surface.
7. Smooth the surface as much as possible, especially the middle cannot be high, otherwise the mirror surface will be It doesn't look good.Place in the refrigerator to chill for more than 4 hours.
8. Add QQ sugar to water and add warm water to melt it quickly.Then refrigerate for more than an hour.
9.Mirror surfaces can also be made with gelatine powder.
Add 3g of gelatine powder to 90g of juice, add warm water and stir until the gelatine powder is completely melted, then let cool slightly and pour into the mold.The picture below is as follows:
Tips
1.When whipping the cream, add ice to the bottom of the basin.In summer, the room temperature is high, so the cream cannot be whipped.
2.When making mousse paste, be sure not to stir in circles, but to stir.
3.Personally, I think putting chiffon dough at the bottom tastes better than putting biscuits.
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