Fig Mango Cheese Mousse Cake

Name: Fig Mango Cheese Mousse Cake
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 8 g almond powder; 2 cup water; 200 g fig puree; 240 g Mascarpone cheese; 60 g whipping cream; 30 g sugar; 100 g mango puree; 1 passion fruit pulp; 80 g dried apricot (cut into strips)

A frozen dessert combining fig jam, a mango cheesecake layer, and an almond base.

55 min

Easy

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Ingredients

almond powder 8 g

water 2 cup

fig puree 200 g

Mascarpone cheese 240 g

whipping cream 60 g

sugar 30 g

mango puree 100 g

passion fruit pulp 1

dried apricot (cut into strips) 80 g

Instructions

Step 1

Mix almond powder, flour, sugar, butter and eggs until well combined. Place on parchment paper and roll flat with a rolling pin (about ½ cm thick).

Step 2

Transfer the dough to a preheated oven at 180°C and bake for 10 minutes until cooked through. Remove, cut out a 35 cm diameter circle, let cool, and set aside.

Step 3

Whip the Mascarpone cheese, whipping cream and sugar until fluffy. Set aside.

Step 4

Mix the whipped cheese mixture, mango puree, passion fruit pulp and dried apricots thoroughly. Pour into a 35 cm diameter round bowl and freeze until set to form the mango cheese layer.

Step 5

Mix gelatin powder with sugar. Cut agar agar into small pieces and rinse. Bring water and agar agar to a boil to dissolve, then add the gelatin-sugar mixture and stir to dissolve. Remove from heat and let cool slightly, then stir in the fig puree.