Today is my mother's birthday. Although she is far away in Hong Kong, I personally make a birthday cake for her every year. My mother likes to eat mangoes, so this year I made my mother's favorite mango mousse. I wish her a happy birthday, health and longevity. My mother was born in Malaysia, and then my grandfather passed away. She went back to her hometown with my grandmother. Grandma used the money she had to buy some land and rent it out to others to cultivate. As a result, people who had never worked hard for life were deceived of all their money by those "kind" people. How can there be any land in the world to rent out and buy them cattle, hoes, and harrows? Later, I knew without saying it. Just because she had rented out land and was accused of exploitation, my mother also suffered a lot. Someone once said to me: "Everyone suffers equal suffering in his life. If a person suffers these suffering in the first half of his life, he will enjoy happiness in the second half of his life." I hope my mother can enjoy retirement and stop worrying about her daughters.
Mother's Day is coming soon. I wish all mothers in the world a happy holiday!
Mango mousse cake
Recipe Recommendations
- sweetening
- skills
- a day
- ordinary
Steps for Mango mousse cake
1
Italian meringue practice: Put the egg whites in a clean water-free container, add 20 grams of sugar, and beat on medium speed until a fine foam appears.
2
Use a small saucepan to put 27 grams of water, add 72 grams of sugar, and cook until bubbles appear.
3
Slowly pour the cooked syrup into the egg white in a thread, stirring at high speed.
4
Beat the meringue until you pick up the egg beater and the tail appears upright and shiny.
5
Mango mousse Method: Peel and core 2 mangoes, and use a blender to make a paste. (About 1.5 cups after batter.) Another dicing.
6
Add 250ml of whipped cream to 1/4 cup sugar and beat until stiff.
7
Soak gelatine powder in milk for 10 minutes, then dissolve in water and let cool.
8
Add mango puree and mix well.
9
Pour into the whipped cream and mix well.
10
Add in the meringue and mix well.
11
3 cake slices, take 2 slices. (This time, the cake has too many bubbles, which is depressing!)
12
Place one piece of cake into a 9-inch cake mold. (Wrap the mold with a layer of tin foil paper to prevent leakage.)
13
Pour 1/2 of the mixed mousse into the cake mold, cover the cake slices, and sprinkle with diced mangoes.
14
Place another cake piece and press lightly.
15
Pour in the remaining Mu Si and scrape it flat, leaving some space for the mirror. Keep in the refrigerator for more than 3 hours. (It's best to leave it overnight.)
16
Soak half a packet of gelatine powder in cold water for 10 minutes, add sugar to melt over water, and let cool.
17
Add fruit garnish to the cake at will, pour in the cold gelatine liquid, and refrigerate for 30 minutes until set.
18
Use a hair dryer to blow slowly along the cake mold for 2-3 times, or cover the outside of the cake mold with a hot towel for a while to remove the mold.