Main Ingredients:
One six-inch chiffon cake; 250g mango flesh; 40g granulated sugar; 10g gelatin powder; 220g heavy cream; a little orange juice.
Additional Ingredients:
Pineapple-flavored QQ candy: one bag.
Taste: Sweet; Technique: Other; Time: Half an hour; Difficulty: Moderate.
Detailed Steps for Making Six-Inch Mango Mousse
Slice the chiffon cake into three layers. Soak the gelatin powder in about 20ml of water first.
Use only two cake layers, trim the edges of two layers to be smaller than the six-inch mold.
Mash 250g of mango flesh into a puree. Perfectionists can strain it through a sieve…
Combine the mango puree with gelatin powder and granulated sugar, heat over a double boiler until the gelatin and sugar are melted… then set aside to cool.
Whip 220g of heavy cream until it forms soft peaks. (It should have some texture but still be able to flow.)
Once the mango mixture has cooled, fold it into the whipped cream…
Stir until well combined….
Line the bottom of the six-inch cake mold with a layer of chiffon cake.
Pour in half of the mousse mixture, then add another layer of cake…
Pour in the remaining mousse mixture…, then refrigerate…
After an hour in the fridge, remove the mousse. In a saucepan, melt a bag of QQ candy with a little orange juice over a double boiler… (let it cool)
.Once cooled, pour the candy mixture over the mousse surface to create a mirror glaze, then return to the fridge for 4 to 6 hours. Done…
Remove the mousse cake….decorate it as you like, it looks beautiful…tastes amazing in the summer….
Finished product image….decorate it as you like, it looks beautiful…tastes amazing in the summer….
Finished product image….decorate it as you like, it looks beautiful…tastes amazing in the summer….
Finished product image….decorate it as you like, it looks beautiful…tastes amazing in the summer….
Finished product image….decorate it as you like, it looks beautiful…tastes amazing in the summer….
