Summer Mango Mousse

Ingredients

• Mango 500g
• Cookies 120g
• Butter 50g
• Whip cream 250g
• Gelatin tablets 25g
• Fine sugar 45g
• Mango Jam 100g
• Blueberries A few

Steps

1. Peel and cut the mango into cubes. Add a few drops of lemon juice to the beautiful ones to resist oxidation. 200g of ugly chunks are required. Put them into a food processor and prepare to make mango puree.

2. Crush the biscuits with a food processor

3. Mix well with melted butter

4. Line the bottom of the mold with oiled paper, then spread the mixed biscuit crumbs on the bottom of the mold and flatten it. You can press it with a rolling pin. Once done, place it in the refrigerator for 20 minutes

5. Soak 20g of gelatine tablets in ice water until soft for mousse liquid, and soak the other 5g separately in ice water until soft for use as a mirror. It needs to be placed in the refrigerator in summer. Prevent the gelatine from melting if the room temperature is too high.

6. Put 200g of mango pulp into a food processor and puree, add 20g of fine sugar, heat in a small pot over low heat, add 20g of soaked fish fillets, stir evenly, and heat through The mango puree is not easy to oxidize, but in order to ensure a fresh taste, I cook it for a short time, five minutes.

7. Take 250g of light cream, add 25g of fine sugar, and beat until 70% fluffy.

8. Stir in the cooled mango puree. Do not cool it for too long, otherwise the mango puree will solidify under the action of gelatin and cannot be mixed.

9. In order to make the taste more delicious, I added 50g of mango jam (homemade). You don’t have to add it if you don’t have it. If you don’t have jam, you can cook the mango puree in step 4 for a longer time. In about half an hour, the jam will taste delicious. If you want to cook it longer, it is recommended to use 300g of mango puree and 30g of sugar. Otherwise the portion is not enough.

10. Take out the frozen biscuit base and add an appropriate amount of mango chunks.

11. Pour the mixed mousse liquid into the mold and place it in the refrigerator for more than 4 hours.

12. To make a mirror surface, add 50g of mango jam to 50g of water, add 5g of soaked gelatin slices, heat over low heat, stir evenly, and turn off the heat. You can also use the mango puree that you cooked before and reserve some to replace the mango jam.

13. After it has cooled down, pour the upper layer of mousse cake to a thickness of about 5mm. Refrigerate for 30 minutes

14. Take out the mousse cake and blow the side of the mold three or four times with a hair dryer on a warm setting to remove it from the mold. You can place the mold on a cup that is smaller than the diameter of the mold, and slowly move the mold downward to remove it perfectly. There is oil paper on the bottom, insert a very thin spatula into the bottom, and then gently move it into the plate.

15. Garnish with mango and blueberries.

Tips

1. 1. The biscuit base can be made of digestive biscuits or Oreos, or chiffon or sponge cake. Cut off a little bit of the edge and make it smaller than the diameter of the mold. One lap is enough.
2. 2. Soak the gelatin slices in ice water, or put them directly in the refrigerator to refrigerate. Otherwise, they will melt when soaked in room temperature water in summer. Different brands The required weight may be different. Adjust the portion yourself. You can reduce the amount in winter.
3. 3. The mango puree with gelatin and the mirror surface behind it must be cooled before use, and must be used just when it is cooled. The time It will solidify over time and become unusable. If you are in a hurry to cool down, you can sit on the bottom with cold water to cool down quickly.
4. 4. The mangoes in the mousse and the decoration are made of narcissus mangoes, which are lighter in color. The mango jam in the mirror is made from Tainong mangoes. , the color is pretty. The use of narcissus awns for decoration is also to differentiate it from the mirror color and make it more beautiful.
5. 5. Mango mousse is not difficult. Pay attention to the details of each step and the proportion of portions, and you can make a delicious and beautiful dessert.