Look no further than this mango mousse cake. This cake is perfect for a special occasion or when you don’t have enough time to prepare something more complicated. Plus, it tastes greasy and sweet, so you’re sure to love it.
90 grams of ready-made caramel cookies
50g unsalted butter
Mixed mango mousse
200g mango puree
250g light cream
30 grams of fine sugar
Mashed mango 50g
80 grams of boiling water
5 grams of gelatin
Mixed mango mousse
1. Soak 10 grams of gelatin leaves in cold water until soft
2. Crush 90g of caramel biscuits, add 50g of melted butter and stir well
3. Line 1 piece of greaseproof paper on the bottom of the mold, pour the crushed cake into it and press it flat, use a rolling pin to compact the mashed cake, put it in the refrigerator.
4. Pour the mango pulp into the juicer and squeeze it into a puree. Divide into two portions, one is 200g and the other is 50g.
5. Put 200g of mango puree into a small saucepan and boil over low heat, add the soaked gelatin leaves, stir until the gelatine leaves dissolve completely.
6. Add 30 grams of granulated sugar to 250 grams of whipped cream, beat with an electric mixer at medium speed to six points
7. Pour the heated mango puree into the whipped cream and mix well
8. Pour the mousse mixture into half of the mold, place the mango pieces on top, then pour the other half in, scrape the surface and put in the fridge for an hour.
1. Soak 5 grams of gelatine in cold water until soft
2. Add 80g of boiling water to 50g of mango puree, add soaked gelatine leaves and stir until gelatine leaves melt.
3. Take the cake out of the refrigerator, pour it into the mango mirror, shake it gently to make the mirror more even. Put it in the refrigerator for more than four hours. Place the cooled cake on top of a tall mug, blow around with hot air from a hair dryer, and the cake can be easily removed from the mold.
4. Topping the cake with mango, blueberry and mint leaves is the finished mango mousse.