Mango mousse/芒果慕斯
白米饭778
用料
| Oreo crumbs | 180g |
| Butter | 90g |
| Mango(for purée) | 520g |
| Mango chuck(for decor ) | Several |
| Whipping cream | 550g |
| Gelatin(for white layer) | 25g |
| Sugar | 80g |
| Gelatin(for top layer) | 5g |
Mango mousse/芒果慕斯的做法
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Make an Oreo crust
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Pour 75g water into 25g gelatin evenly. Let it stand for 2mins.
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Blend 520g mango to mango purée (add sugar or honey as needed)
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Beat whipping until soft and fluffy, don’t beat it too thick
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Add mango purée into cream (don’t use all of the mango purée, save about 70g for the top layer)
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Mix well
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Put the gelatin in microwave for 20 seconds until it returns to a liquid state.
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Pour into the mixture, mix well.
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Pour half mixture into bakeware.
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Put several mango chuck in.
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Then pour the rest of mixture.
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Refrigerate it about 1 hour, or until the surface is firm.
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Pour 15g water into 5g gelatin evenly. Let it stand for 2 mins. Put it in the microwave for 20 seconds.
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Mix the left mango purée with 115g water and gelatin, mix well. Pour on top of the cake.
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Refrigerate the cake for at least 4 hours.
