mango mousse
By KenyaCormier
For the practice of Qi Feng Cake, please see: home.meishichina.com/recipe-31663.html
Recipe Recommendations
- egg yolk of 3
- fine sugar 60 grams
- milk 100 grams
- the gelatine powder 10 grams或吉利丁片5片
- lemon juice 1 teaspoon
- mango puree 250 grams
- Qi Feng cake slices appropriate amount
Steps for mango mousse
1
First make mango puree, peel the mango and cut it into slices;
2
Put it in the cooking machine and beat it into mud;
3
Add appropriate amount of sugar to the beaten mango puree (I just add 40 grams of sugar to a bowl like this, just about two spoonfuls), and boil it in a milk pot over low heat until the sugar is completely melted, and the mango puree is ready!
4
Add fine granulated sugar to egg yolks and stir until thick and light in warm water at 40 degrees;
5
Pour the gelatine powder into the milk, add the lemon juice, put it into the milk pot, and cook over low heat until the gelatine powder is completely melted (about 70 degrees Celsius);
6
Mix with egg yolk paste and stir well;
7
Add mango puree and stir well;
8
Cool the mixed mango paste (it can speed up the cooling with cold water), beat the cream until it reaches 6, and it can still flow;
9
Add rum to the cooled mango paste, mix well, and mix with the whipped cream;
10
Stir well and the mango mousse filling is ready!
11
Wrap the mousse mold with tinfoil and put in a piece of Qifeng cake;
12
Pour in the mousse filling, smooth it out, place it in the refrigerator and chill for six hours!