Ingredients?

18 grams of Valrhona cocoa powder

(Chocolate Chiffon) Egg White (medium) 4 pieces

50 grams of sugar

6 grams of cornstarch

1 gram of salt

4 egg yolks

12 grams of sugar

48 grams of milk

42 grams of oil

36 grams of cake flour

(mousse) 320 grams of two large mangoes, pureed

50g milk

150g light cream

30g sugar

15g milk powder

One large mango diced

Half a mango pureed

100 grams of water

10 grams of sugar

Geely 5 grams of diced slices * 3 slices

Appropriate amount of lemon juice

Half a mango to decorate with slices

Mango cheese mousse ~ a delicious recipe not to be missed during the mango season?

Add oil to cocoa powder and heat and stir over water. Heating and stirring can induce the aroma of cocoa powder.

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Add milk and stir evenly.

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Add egg yolks and 12 grams of sugar. Mix well.

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Sift in the cake flour and mix evenly.

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Add sugar, corn starch and salt to the egg whites and beat until wet foam.

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Take 1/3 of the egg white and egg yolk paste and mix well.

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Add the remaining egg white batter, mix evenly, and pour into a 28*28 non-stick baking pan. Smooth the surface. Bake in the middle rack of a preheated 180 degree oven for 15 minutes.

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Put it out of the oven and let it cool.

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Take 320 grams of mango and cream cheese and puree it. I forgot to add lemon juice in this step.

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Heat the milk over water, soak 10 grams of gelatin in water and drain, add the milk and stir until melted.

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Beaten mango cheese paste.

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Mix the milk and mango cheese paste evenly. spare.

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Cut the cake just now into two pieces and put one piece into the cake mold.

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Beat the light cream, sugar and milk powder until 8 and distribute. There are textures and can flow. Mix well with the mango cheese paste just now. That is mousse paste.

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Put half of the diced mango on the cake slice.

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Pour in half of the mousse paste, then place the second piece of cake and the remaining diced mango.

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Pour in the remaining mousse paste, smooth the surface, and refrigerate for 2 hours.

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Make 52 grams of half mango, add 100 grams of water, add 10 grams of sugar, add lemon juice and make a puree, heat and stir over water, soak until soft and drain the water. Dice, continue stirring until melted and cool to lukewarm.

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Cold mango juice.

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Take out the refrigerated and solidified cake, pour in the mango juice, and continue to refrigerate for 2 to 3 hours before eating.

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It was cut open after being frozen for 1 and a half hours. It was not hard enough.

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Tips

If you like beautiful cuts, it is best to refrigerate the mousse overnight before cutting. I only refrigerated 2.3 pieces of this one. Hours, a little too soft when cut.