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mango mousse cake is a very yummy and falvorful dessert.White chocolate makes it more delicious.learn how to make mango mousse cake with fresh mango puree.in this video you will also learn how to Mirror glaze a cake. please subscribe our channel if you liked this video .
ingredients:
vanilla sponge cake: 6 inch pan
30ml unsalted butter or vegetable oil
50g sugar
2 Egg yolks
1/2tsp vanilla
pinch of salt
50g plain flour
1tsp baking powder
2 Egg whites
Direction:
Beat the egg whites and make meringue
Add egg yolks sugar oil vanilla essence and mix well
Now sift the flour and baking powder and pinch of salt in egg yolk mixture and mix well
Gently fold the meringue in flour mixture
Grease 7 inch pan with oil or butter and line with baking paper
Pour the batter in pan and
bake 180c for 20 minute
Mango puree:
Peel and Cut the Mangoes in Slices and Blend in blender add water if needed.
Mango compote: 6 inch ring
5g unflavoured gelatine
35ml water
200g mango puree
30g sugar
5g cornstarch
Direction:
Mix 5g unflavoured gelatine with 35ml cold water and let it bloom for 5-10 mins
Add mango puree sugar and cornflour in a pan and cook for few mins
Now add the bloomed gelatine and mix well
Pour in 6 inch ring and keep in freezer for 1 hour.
Creamy Moussse:
10g unflavoured gelatine
60ml milk
120g white chocolate
1/2cup hot milk
300ml cream
200g cream cheese
30g sugar
1tsp vanilla
Direction:
Mix gelatine with 60ml cold milk and let it bloom for 5-10 mins
Pour hot milk over white chocolate and let it melt completely and set aside
Beat the cream until normal peaks
Add cream cheese sugar vanilla and beat until well combined
Add the cream and white chocolate and mix well
Microwave bloomed gelatine or warm it on bain marie
And add in mousse
Mix well
pour 1 cup of creamy mousse in 6 inch ring on top of mango compote
Freeze 30 mins
Mango Mousse:
remaining creamy mousse
150g mango puree
Direction:
Add mango puree in remaining creamy mousse
Note: Add more bloomed gelatine if needed
Pour mango mousse layer the chilled compote and creamy mousse, pour mango mousse and put the cake on top and freeze for few hours.
Mirror Glaze:
13g unflavoured gelatine
1/4cup cold water
150g sugar
1/3cup water
150g glucose syrup
100g condensed milk
150g white chocolate
yellow gel food colouring
Direction:
Mix gelatine with cold water and let it bloom for 5-10 mins
Add water, sugar, glucose syrup and condensed milk in a pan and simmer on low flame for few mins until sugar dissolves.
Add gelatine and white chocolate and mix well.
Add gel food colouring.
Strain the glaze
Cover with cling film make sure it is touching the top of glaze to avoid skin to form.
Cool it down to 30-35c and pour on chilled cake.
decorations:
white chocolate
raffaello
bluberries
Eclipse round silicone mousse mould ail express: s.click.aliexpress.com/e/_DeY...
ECLIPSE ROUND MOUSSE MOULD : amzn.to/3M6QMje
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