low gluten flour
Mango cheese mousse.
|Mould 14 ×14|
How to make chestnut mango mousse
First of all, put all the ingredients together, so that there will not be too much error in operation.
Put milk, salad oil, sugar into the bowl and mix well.
Sieve into the mixed powder, " Z " zigzag stirring, to avoid the tendons (cocoa powder is easy to clump, must be sifted, or particles stir unevenly, after the batter sifted more trouble).
Add the egg yolks and mix well to form a runny batter.
Add the sugar and lemon juice to the egg whites and beat them at once.
Beat until soft, stirring three times to mix well with the batter. In the center of the bowl, scrape the edges of the bowl with a spatula.
Oven at 150 degrees for 25 minutes (preheat the oven), invert the oven and let cool.
For the mango mousse, soften the cheese in advance, add the sugar, heat through water and mix well until smooth.
Add the mango puree and mix well, then add the softened Gillette and mix well.
Add 2g of Cointreau and mix well.
Add the whipped cream and mix well.
For the chestnut mousse, heat the milk, sugar, vanilla extract and rum in water. Then add the softened custard and melt well.
Add the chestnut puree to the milk mixture in two parts and stir well, then add it to the ice water and allow it to cool down to below 35 degrees Celsius.
Add the light cream, beaten until it reaches 60% whipped cream.
Combine: cut out 2 slices of the cake mix with a divider (2).
Seal the bottom of the mousse ring with plastic wrap and place on a tray.
Place a slice of cake mix on the bottom.
Pour in the mango mousse batter
And fill it with a slice of cake.
And then fill with chestnut mousse batter, with a toothed scraper to scrape out the texture can be refrigerated and solidified.