Mango Mousse Cake
| Prep Time | 45 minutes |
| Freezing Time | 120 minutes |
| Total Time | 165 minutes |
| Portion Size | 6 servings |
WHAT YOU'LL NEED:
| Ingredients | QTY | UOM |
| MANGO MOUSSE | ||
| Laped My Mousse Neutral | 100 | g |
| Happy Barn Full Cream | 50 | g |
| Pristine Whip Topping | 500 | ml |
| Mango Puree | 150 | ml |
| MANGO INSERT | ||
| Mango, diced | 400 | g |
| White Sugar | 80 | g |
| Gelatine Powder | 10 | g |
| Water | 50 | ml |
| MANGO GLAZE | ||
| Laped Mirror Glass White Glaze | 250 | ml |
| Food Gel yellow and green |
STEPS:
Mango Mousse
1. Mix 100g My Mousse Neutral with 50g milk or water (18°C).
2. Add 500ml whipped cream (4°C) in two stages and fold gently.
3. Add mango puree
4. Pour into molds
5. Insert the mango jelly and sponge cake then fill the mold with mango mousse
6. Freeze for about 2 hours.
Mango Insert
1. In a pan, combine the mango and sugar. Simmer gently to prevent the sugar from burning.
2. In a separate bowl, add the water and bloom the gelatin until it solidifies.
3. Add the bloomed gelatin to the mango mixture and simmer until the syrup thickens.
4. Line a metal sheet pan with cling wrap to prevent the compote from sticking.
5. Allow to cool at room temperature for about 1 hour, then chill for another hour.
Mango Glaze
1. Measure 250 ml of Laped Mirror Glass White Glaze into a bowl or microwave-safe measuring cup.
2. Heat the glaze using a bain-marie or in a microwave oven set to medium-high for approximately 5 minutes, or until the glaze reaches a smooth, fluid consistency.
3. Add the desired food gel color and mix thoroughly until the color is evenly distributed. Adjust shade as needed.
4. Ensure the mousse is completely frozen before glazing to prevent melting and to achieve a smooth, even finish.
