6-inch Mango Mousse

6-inch Mango Mousse

Overview

Mousse is the transliteration of English mousse, a custard-style dessert. It first appeared in the gourmet capital of Paris, France. In order to improve the structure of the cream and stabilize it, pastry masters added gelatine (gelatin, isinglass) to the fresh cream to cool and solidify. And by controlling the temperature, the proportion of raw materials, and the pH value, a brand new Western pastry was created. They gave this dessert a nice and romantic name - mousse. Take a gentle bite, the cool feeling and the melt-in-your-mouth texture are irresistible. That is French Lover - Mango Mousse. Because there is no flour in the mousse, it is not actually a cake or bread. Moreover, the production of mousse does not require baking, but it needs to be stored in the refrigerator. In the hot summer months, frozen mousse is more popular than other baked goods. Mousse can be eaten directly or made into a cake layer, which is what we often call mousse cake. Westerners prefer to eat mousse, but for Asians, eating mousse alone is too sweet, so it is more refreshing and delicious to eat it with cake.

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Ingredients

Steps

  1. Take a six-inch cake dough and cut it into three slices crosswise (actually use two slices. My family likes the cake slices to be slightly thicker, so I didn’t divide them into three slices evenly. Each slice is about 1.7 cm thick), and then use a knife to trim off the edge by about one centimeter.

    6-inch Mango Mousse step 1

  2. slices of gelatine (7.5g. My cake slices are thick, so I put 3 slices. In addition, I don’t like to eat mousse with a hard texture. The general recipe is to put 4 slices, which is 10g). Cut each slice and soak it in 20 grams of cold water. Note: Do not pinch a bunch and put it in all at once. One piece must be wet before putting another piece down. Gelatine tablets can also be replaced with 1 and a half to 2 packets of QQ sugar.

    6-inch Mango Mousse step 2

  3. It is best to choose mango varieties with fine pulp and low fiber. The low fiber pulp can reduce the workload of sifting one by one. But in pursuit of the ultimate delicate taste, it is better to sift. Optional varieties include Apple Mango, Australian Mango, Narcissus Mango, etc. Peel and remove the core, take 250 grams of pulp, and beat into a puree with a mixing stick.

    6-inch Mango Mousse step 3

  4. Add soaked gelatine slices to 250 grams of mango puree (discard excess water), then add 40 grams of white sugar and place in hot water until the gelatine slices and sugar dissolve, take out and let cool for later use.

    6-inch Mango Mousse step 4

  5. grams of whipping cream (because my cake slices are thick, so the amount of cream is slightly reduced, the general recipe uses 200 to 220 grams), beat with ice water until 6 points in summer, that is, the cream becomes thick yogurt-like, slightly textured and still flowing. Do not overbeat the cream. Overbeating the cream will result in a less delicate texture.

    6-inch Mango Mousse step 5

  6. Pour the mango puree that has been cooled to your hands into the light cream bowl, and stir evenly with a spatula.

    6-inch Mango Mousse step 6

  7. Take a piece of cake and place it in the middle of a six-inch removable bottom cake mold, about one centimeter away from the cake mold (a mousse ring is better).

    6-inch Mango Mousse step 7

  8. Pour in 1/2 of the mousse liquid and shake it slightly.

    6-inch Mango Mousse step 8

  9. Then put another cake slice, pour in the remaining mousse liquid, shake it slightly, and use a spatula to slightly smooth the surface. Remember not to fill it too full and leave a little space for the mirror. Place in the refrigerator to chill for 1 hour.

    6-inch Mango Mousse step 9

  10. Add 20 pieces of QQ sugar to 15 ml of freshly squeezed orange juice or passion fruit juice, heat over water and melt into liquid. You can taste the sweetness and acidity. If it is sour, you can add a little sugar to adjust it. When melting, gently stir the melted QQ sugar liquid with a spoon. Note: When stirring, the range of motion should not be too large to avoid bubbles in the QQ sugar liquid and making the finished mirror surface imperfect.

    6-inch Mango Mousse step 10

  11. Pour the melted liquid into the cake mold. Refrigerate for more than 3 hours.

    6-inch Mango Mousse step 11

  12. The solidified mousse can be demoulded with a hot towel or hair dryer, or you can use it directly😜😜Place the live-bottom cake mold on a taller wide-mouth bottle (Laoganma bottle😊😊😊), and hold the sides of the mold firmly with both hands. Decorate the surface with fruits.

    6-inch Mango Mousse step 12