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How to make mousse cake

Ingredients?

Place a layer of cake slices or biscuit crumbs as desired, or 80g of biscuit crumbs

230g mango (purée)

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Adequate amount of diced mango (sandwich)

10 grams of gelatine slices

250 ??grams of whipping cream

60 grams of fine sugar

Mirror material

60g mango (pure)

Adequate amount of diced mango (top decoration)

60g cold boiled water

Gelatin sheets 3 grams

How to make mango mousse cake (6 inches)?

Cake slices or (80g biscuit crumbs 50g butter melted and stirred evenly) spread a layer on the bottom of the mold ! (If you don’t have an oven or don’t want to bake a cake, just use biscuit crumbs. Oreo or coarse grain biscuits can be used. Crush them with a rolling pin. The recipe for biscuit crumbs is 80g biscuit crumbs and 50g melted butter. Stir evenly and spread the base.)

Soak 10g gelatine slices in cold water for 3 minutes in advance.

Add 230g of mango pulp and 30g of sugar to make a puree.

Heat the beaten mango puree over low heat to about 50 degrees, turn off the heat, add the soaked gelatine slices and stir thoroughly to melt. (Remember not to make it too hot, otherwise it will affect the coagulation of the gelatine tablets)

Add 30g of sugar to the refrigerated whipping cream and beat until there are obvious lines (as shown in the picture). The amount of sugar and the amount of sugar depends on your preference. ?Whip cream stored at room temperature needs to be refrigerated 12 hours in advance.

Pour the cooled mango puree into the whipped cream.

Mix the mango puree and cream thoroughly.

Pour the mango puree and cream mixture into the mold lined with cake slices and cover the cake slices.

Add some diced mango

Continue to pour the remaining mousse liquid. If you want to make a mirror surface, pour 80% of the mold into the mold. If you don’t want to make a mirror surface, you can fill it up. Then knock it a few times to release bubbles and put it in the refrigerator for more than 4 hours.

Mirror decoration If you want it to look good, make a mirror decoration for a few times. If you don’t want to make it, you can refrigerate it and eat it directly. The previous steps for mirroring are similar, except that you don’t need butter and sugar.

Soak 3g gelatine slices in cold water for three minutes in advance until soft. Add 60g mango and 60g water and puree them together.

Heat the mango puree over low heat to about 50 degrees, turn off the heat, add the soaked gelatin slices, and stir evenly.

Pour in the cake that was taken out after refrigeration for 4 hours, and then continue to refrigerate for a few hours.

Look, this is the refrigerated mango mousse. Take it out of the mold and it’s ready to eat! ?Tips for demoulding: First use a hair dryer to blow hot air along the mold, then put a bottle of something (such as a can of Coke, a can of blueberries, a can of fermented bean curd, etc.) under the mold, then push the bottom of the mold, and then Pull the mold ring from top to bottom to release it perfectly.

After unmoulding, just decorate the top a little. A delicious and beautiful mango mousse is ready!

Cut a piece and try it, it’s really good!