Chinese Food
Mango Cheese Mousse Cake
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Fresh mango, delicate mascarpone cheese, and soft chocolate base make the mouth sweet. Make a full spa for the tip of the tongue. Decorate a few delicate chocolate flowers. The mood will brighten in an instant. I made two 6-inch cakes with a whole box of mascarpone cheese at a time. So the recipe is also used for two 6-inch or one 8-inch cakes. If I only make one 6-inch cake, I can cut all the consumption by half. I made two Qifeng cake bottoms with a formula of cocoa Qifeng (please refer to my recipe Mango chocolate nude cake for details). If you don't want to bake Qifeng, you can also use digestive biscuit to crush and add melted butter to mix evenly. Press into the bottom of the cake mold to make the bottom of the cake.
Cooking ingredients
Cooking Steps
Step1:Peel and core the mango. Cut it close to the middle core. Then cut the flesh into small squares. Do not scratch through the skin. Stick to the pulp under the skin.
Step2:Break the gilding tablets. Soak them in milk. Stir the mango pulp into a fine puree with a blender. Add cheese, sugar and lemon juice. Stir well in hot water. At this time, the gilding tablet has been softened. Heat and stir in water until melted.
Step3:Pour the melted gilardine milk into the Mango Cheese paste and stir it evenly. Let it cool down. Whisk the cream until it has lines but can flow slowly. Add 1 / 3 of the Mango Cheese paste and stir evenly. Then add all the cream and stir evenly to make it a thick mousse paste.
Step4:Prepare the bottom of the cake. If you don't want to bake the cake, you can also use the digestive biscuit to crush and mix the melted butter and press it on the bottom of the mold. Pour in the mixed mousse paste. Smooth the surface. In order to prevent the water vapor formed by cooling and the moisture evaporation and peculiar smell in the refrigerator, I covered a piece of kitchen paper and wrapped it in a plastic bag. Of course, it's OK to put nothing in the refrigerator directly for refrigeration.
Step5:Refrigerate for more than 4 hours. The cake can be demoulded after it is completely set. Put a snack box or bowl with a diameter smaller than the bottom of the cake mold under the cake mold.
Step6:Cover the mold with a hot towel. If the towel has cooled and has not been demoulded, heat the towel again to cover it.
Step7:Until the outer ring of the mold will slide down automatically. The demoulding is successful.
Step8:After demoulding, you can enjoy it directly. I'm a decorator. I pinched some chocolate flowers and sprinkled some pearl sugar on them. I look happier. Ha ha. Make a full spa for the tip of the tongue.
Cooking tips:1. This is the quantity of two 6-inch cakes. Or you can make an 8-inch cake. If you only make one 6-inch cake, all the ingredients will be halved. 2. I used a 6-inch chocolate Qifeng (refer to my recipe Mango chocolate nude cake for details) to bake two pieces of cake to make the bottom of the cake. If you don't want to bake the cake, you can also use the digestive biscuit to crush and mix the melted butter to mix and press on the bottom of the mold. There are skills in making delicious dishes.
