Methods/Steps
Put 10g of giardiniera in cold water in advance to soften, soak for about 3 minutes or so, they are softened can be, fish out and drain. The light cream is chilled in the refrigerator in advance.
Add 30g of sugar to 230g of mango pulp and puree in a food processor
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Stir in the giardiniera and let it dissolve into the mango puree without any lumps. If there are lumps, it means the puree is not warm enough to dissolve the gilette completely.
Prepare a 5-inch cake slice. A circle smaller than a 6-inch mold will do.
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Pre-refrigerated light cream with 30g of sugar and beat to about 6 points (in summer, if you put the whisk bowl into the ice water to beat) is easier to beat
Whipping the cream until the visible lines appear. Turn the whisk on its side and let the cream flow slowly. Lift up the head of the whisk so that the dripping cream can pile up on the surface instead of disappearing immediately. Then add the cooled mango puree and the custard mixture. It becomes the mousse mixture
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Mix the mousse mixture well to form a paste
Pour it into a 6-inch mold lined with cake slices and cover the cake slices
Put in the appropriate amount of diced mango.
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Pour in the remaining mousse mixture and shake a few times. Shake out the air bubbles. Refrigerate for 4 hours or more. (If you don't have time to make the mirrors, you can freeze them first and take them out when you're ready to make them.) If you don't want to go for perfection, you can eat them after 4 hours, but if you want to decorate them a bit more, read on to see how to make the mirrors.
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refrigerate four hours after the mousse cake, add mirror mango liquid (about 30 to 35 degrees) do not have time to do the mirror can be first frozen him, when you have time to do the mirror and then take it out, it is the same
Put in the refrigerator to chill on it