Making mousse cake is actually very simple, none of them need oven, just more time-consuming!

Reference portion: one 6-inch round mold with a flat bottom

PS: In summer, add one (5g) or half (2.5g) more of the giardiniera in the recipe to ensure that the mousse paste will not be soft and couchy due to the high temperature. On the contrary, in winter, you can reduce one (5g) or half (2.5g). Girardin slices must be soaked in cold water (preferably ice water) to soften before use, as long as the melted girardin slices will play the role of coagulation. Normally, use about 7.5g for a 6-inch cake and 15g for an 8-inch cake.

If it is the imported Gilead powder, the solidifying power is much better than the Gilead flakes, the amount used can be appropriately reduced by about 1/3 than the flakes. Ghiridin powder should be properly added with water when using, this amount of water should not be too much, usually add about 2 times of the amount of Ghiridin powder, if the water is added too much, it will affect the coagulation power.

Have any questions about mousse cake, you can see my recipe - mousse cake so delicious, do not do well how to do? Common problems and solutions

Ingredients ?

Base

Digestive cookies (or Oreo cookies) 80g

Butter 40g

Mousse Paste

Pitted Mango 250g+50g

Milk 15g+60g

Girardine slices 3 slices (15g)

Fine sugar 40g

Light cream 200g

Mirror pectin

Gelatin slice 1 slice (5g)

Warm water 50g

Puree 2 spoons

Mango Mousse Cake Directions ?

First, prepare a 6-inch round cake mold with a round piece of greaseproof paper on the bottom, you can leave it out if you don't have one (put it in to make it easier to take off the mold, and also not easy to shovel the bottom of the cookies).

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Make the cookie base:

Put the digestive cookies (or Oreo cookies with the sandwiches removed) into a plastic bag, roll them out with a rolling pin, and then pour them into a large bowl. Melt the butter into a liquid over water and then pour it into the crushed cookies and mix well. Mix the butter and crushed cookies well before pouring into the molds, gently and evenly distribute them in the molds, flatten them with a spatula and press them firmly to compact them, and then put them into the refrigerator to chill for at least 30 minutes or more. Be sure to press firmly, otherwise it will easily fall apart when you take off the mold and cut the pieces.

PS: The cookie crumbs must be finely crushed and the butter must be well mixed, otherwise the cookie base will fall apart when you cut it because the butter cannot solidify the cookie crumbs.

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Making mousse paste:

Cut the mango into small pieces, and 15g of milk into the cooking machine into a puree (to try to get as fine as possible to make thick), leaving 2 spoons of puree for the mirror.

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3 slices of giardiniera cut into small pieces, soaked in cold or ice water to soften, this step can remove the fishy flavor of giardiniera.

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Pour 40g granulated sugar into 60g milk, heat it under water, add 3 softened and drained custard slices (the cold or iced water for soaking the custard slices is not needed), stir until the custard melts, pour it into the mango puree, and mix it together quickly with a spatula. If lumps appear during the period, you can heat the whole bowl of mango puree over water for a while, so that the solidified giardiniera melted again, giardiniera is not mixed with the mango puree will cause the mousse is not shaped, out of the water.

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Whisk 200g of light cream on low speed to about 6 points (i.e., whisk until thickened, appearing to disappear right away, lifting the whisk will immediately drip).

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Add the light cream to the mango puree in one go, and mix well as soon as possible. Be careful with your technique and try not to let the light cream bubble. The mousse paste is ready, this time the volume of the mousse paste is very fluffy and delicate.

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Refrigerator out of the mold, pour 1/2 mousse paste, use a spatula to gently spread it evenly on the bottom of the cookies, into the 50g cut into small pieces of mango pulp (put the recommended from the edge of the edge of the circle, try to neatly a little bit, the middle of the part of the direct pour in, but the pulp and the flesh of the pulp must be between the mousse paste, do not want to add the pulp can not add). (The pulp can also not add), and then pour the remaining mousse paste (mousse paste must have the consistency, otherwise it will be particularly thin), gently use a spatula to smooth the surface, lift the mold a few shakes, so that the surface is more even, put back in the refrigerator to chill for 2 hours.

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To make the mirrored pectin:

Melt 1 slice of giardiniera in 50g of lukewarm water, and pour it into the 2 tablespoons of purée that you set aside earlier, stirring well.

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Take out the mousse paste that has been refrigerated for 2 hours, pour the cooled mirror pectin on the top, and put it into the refrigerator to chill for more than 4 hours, preferably overnight.

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Take out of the mold (hairdryer around the mold, put a teacup under the mold, once the top comes down), decorate and serve!

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Tips

1. The amount of granulated sugar due to different degrees of sweet and sour mango and the corresponding increase or decrease, if you like to sweeten it a little bit, add milk in the sugar can be increased appropriately, whipped cream can also be increased appropriately when the amount of granulated sugar!

2. To make an 8-inch cake, multiply all ingredients of the recipe by 2.

3. No cooking machine, you can use orange juice and other beverages to make the mirror, according to personal preference.