Mango mousse cake

2024-08-23 10:09:18 Spring

Ingredients

Mango puree 800g
Egg yolk 2 pieces
Isinglass powder (with mousse) 7-10g
Mascarpone cheese 250g
Whip cream 150g
Water (for boiling sugar) 75 grams
Water (Isinglass Powder) 30g
Isinglass powder (mirror surface) 3-5g
Mango chopped 100g
Mango slices (surface decoration) 80g
Water (for isinglass powder mirror) 5 grams

Steps

1. Beat the egg yolk liquid with a whisk. Add sugar and water to the milk pot and cook until boiling and melted. Turn off the heat. Pour the sugar water into the egg yolk liquid while it is hot

2. Soften the mascarpone at room temperature and beat with a whisk

3. Cut the mango into cubes and blend in a blender until pureed

4. The whipped puree is as shown in the picture, set aside for later use

5. Whip the cream until it is still 60% flowable

6. Mix mascarpone cheese and whipping cream evenly

7. Pour in the mango puree and stir evenly, leaving a little puree to create a mirror surface

8. Finally add chopped mango

9. Finally, pour the mousse paste into a 6-inch mold, smooth the surface with a spatula, and place it in the refrigerator for more than 4 hours

10. Add the remaining mango puree to the isinglass powder melted in heat-insulated water and mix well

11. When the mango mousse is almost ripe, pour it into the mango mousse, scrape it evenly with a spatula, and put it in the refrigerator for more than 2 hours