Mango Mousse

mousse material sugar:50g mousse material water:20g mousse material protein:25g mousse material mango puree:100g mousse material - gilding tablets:8g mousse material light cream:200g jelly - sugar:50g gel water:50g jelly pectin mango puree:50g jelly pectin - gilding tablets:5g fresh mango (diced):50g cake embryo:2 mold:6-inch circle https://cp1.douguo.com/upload/caiku/8/8/0/yuan_880e2880ddef65e475773e63d5116450.jpg

Mango Mousse

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Mango Mousse

Cooking Steps

  1. Step1:Boil sugar and water to 116 degree

  2. Step2:Pour into the protein that has been whipped to the frothy stat

  3. Step3:Continue until wet foamin

  4. Step4:Heat mango puree to mel

  5. Step5:Soak the gilding tablet in cold water, then drain it and melt i

  6. Step6:Add the beaten protein and mix wel

  7. Step7:Beat the cream to 67% and mix well. Then make the pectin part

  8. Step8:Boil sugar and water (low heat first, then high fire

  9. Step9:Pour into the melted mango puree and mix well (stir and pour

  10. Step10:Soak the gelatine tablet in cold water and melt i

  11. Step11:Cover with plastic wrap. Set asid

  12. Step12:Wrap the bottom of the 6-inch mousse round mold with plastic wrap and tighten it. Put on the cake embry

  13. Step13:Pour in a quarter mousse batte

  14. Step14:Smooth the surface. Freeze for several minute

  15. Step15:Take it out after freezing. Put mousse into the mounting bag and squeeze it twice aroun

  16. Step16:Use a spatula to trowel up to the ring die opening. Form a thin laye

  17. Step17:Dice the fresh mango and put it in the middle. Pour in half of the pectin (for the rest of the noodles

  18. Step18:Mousse on the squeez

  19. Step19:Put on the cake embryo (it's better to have one less circle if the embryo is not full

  20. Step20:Pour in the last layer of mouss

  21. Step21:Use a spatula to smooth the surface. Put it in the refrigerator and freeze it har

  22. Step22:After the jelly is taken out, pour the pectin on the surface and put it in the refrigerator to freeze the surfac

  23. Step23:Demoulding with a torch (or with a hair dryer and hot towel

  24. Step24:The surface can be decorated as you lik

  25. Step25:Cu

  26. Step26:Cu

Cooking tips:The sugar water of mousse must be boiled to 116 degrees. It's like beating Italian protein cream. If you want to add some flavor, you can add 5g of rum with the fresh mango. If there are bubbles on the surface after pouring, you can use the fire gun to eliminate the bubbles. I made the cake embryo by myself. If you feel trouble, you can use the biscuit as the bottom. Please refer to the previous Cheese Mousse for the practice. There are skills in making delicious dishes.

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How to cook Mango Mousse

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Mango Mousse recipes

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