Mango Mousse

Name: Mango Mousse
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 70 g egg yolk; 90 g granulated sugar; 95 g cake flour; 50 g fresh milk; 65 g salad oil; 140 g egg white; 200 g milk; 65 g granulated sugar; 4 egg yolk; 3 slices gelatin sheets; 20 g brandy; 200 g heavy cream; 1 fresh mango; 200 g mango pulp; 50 g cold boiled water; 100 g granulated sugar; 15 g jelly powder

An afternoon tea dessert featuring a sponge cake base, a mango mousse layer, and a fruit jelly layer.

1h 5m

Easy

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Ingredients

egg yolk 70 g

granulated sugar 90 g

cake flour 95 g

fresh milk 50 g

salad oil 65 g

egg white 140 g

milk 200 g

granulated sugar 65 g

egg yolk 4

gelatin sheets 3 slices

brandy 20 g

heavy cream 200 g

fresh mango 1

mango pulp 200 g

cold boiled water 50 g

granulated sugar 100 g

jelly powder 15 g

Instructions

Preparation

1 mousse ring

Make the Cake Base

Refer to the chocolate mousse recipe on page 106, bake the cake base and let it cool.

Make the Mousse Mixture

Soak the gelatin sheets for the mousse in ice water until soft. Peel and pit the fresh mango, then dice the flesh. Place the milk in a bowl and bring to a boil over low heat. Place the granulated sugar and egg yolks in another bowl and whisk until the sugar dissolves, then add to the milk and bring to a boil. Add the softened gelatin sheets and stir until melted, then add the brandy and mix well. Once cooled, fold in the heavy cream whipped to 60% stiff peaks.

Make the Jelly

Mix the jelly powder and granulated sugar together; blend the mango pulp and cold boiled water in a blender until smooth, then place all the jelly ingredients in a bowl and cook over low heat until the sugar and jelly powder dissolve, stirring constantly.

Assemble and Chill

Slice the cake horizontally into 4 layers, use the mousse mold to cut pieces the same size as the mold, and place at the bottom of the mold. Pour in a layer of mousse, add a layer of diced mango, then pour in more mousse to about 90% full. Refrigerate until set, then pour the jelly on top and chill until firm.