Recipes
Mango Mousse
Mango Mousse
Recipe Details
When the rich mango, fresh yogurt and silky smooth-mousse combine together, equal to the a dessert that everyone loves. If it comes with an aromatic coffee, it just sweep the laziness of holiday away, and make the time for two become delightful.
Ingredients
General Ingredients
Mango Sauce
Decorative ingredients
Step by Step Instructions
Step 1
Soak gelatine in ice water.
Step 2
Peel the mango and take away the seed
Step 3
Seal the bottom of the mold with plastic wrap. Take a flat plate which fit the fridge, put a greaseproof paper on plate then put the molds on.Whip the cream with powdered sugar.
Step 4
Slightly boil half of the mango pulp. Add in soaked gelatin, stir until gelatine is completely melted. Add in another half of mango pulp.
Step 5
Add a little whipped cream into the mango pulp. Put the mixture into the whipped cream and mix well rapidly, stir well with the mango dices.
Step 6
Take a piece Chiffon cake and put it into the mold, pour in the prepared mousse, covered with a second piece of Chiffon cake.
Step 7
Pour in the prepared mousse once again, smooth the surface, refrigerate for 3-4 hours.
Step 8
Use a hot towel to wrap mold, gently take the mold out. Refrigerate the mousse cake for 5 minutes.
Step 9
Soak gelatine in ice water.
Step 10
Take a pot, add in half of the mango dices, glucose syrup and sugar, heat them till melted. Add in gelatine and stir it till melted, add the remaining mango dice, mix well
Ingredients
General Ingredients
Mango Sauce
Decorative ingredients
When the rich mango, fresh yogurt and silky smooth-mousse combine together, equal to the a dessert that everyone loves. If it comes with an aromatic coffee, it just sweep the laziness of holiday away, and make the time for two become delightful.
Step by Step Instructions
Step 1
Soak gelatine in ice water.
Step 2
Peel the mango and take away the seed
Step 3
Seal the bottom of the mold with plastic wrap. Take a flat plate which fit the fridge, put a greaseproof paper on plate then put the molds on.Whip the cream with powdered sugar.
Step 4
Slightly boil half of the mango pulp. Add in soaked gelatin, stir until gelatine is completely melted. Add in another half of mango pulp.
Step 5
Add a little whipped cream into the mango pulp. Put the mixture into the whipped cream and mix well rapidly, stir well with the mango dices.
Step 6
Take a piece Chiffon cake and put it into the mold, pour in the prepared mousse, covered with a second piece of Chiffon cake.
Step 7
Pour in the prepared mousse once again, smooth the surface, refrigerate for 3-4 hours.
Step 8
Use a hot towel to wrap mold, gently take the mold out. Refrigerate the mousse cake for 5 minutes.
Step 9
Soak gelatine in ice water.
Step 10
Take a pot, add in half of the mango dices, glucose syrup and sugar, heat them till melted. Add in gelatine and stir it till melted, add the remaining mango dice, mix well