Mango Passionfruit Mousse I Summer Tropical Dessert скачать в хорошем качестве

Mango Passionfruit Mousse I Summer Tropical Dessert

Mango passionfruit mousse (makes 12 domes) Ingredients: Mango passionfruit jelly: 1 cup Mango Passionfruit Pulp/preserve 3 Tbsp Sugar 1 1/2 sheets Leaf Gelatin 2 tbsp Water Cake base: 2 large eggs, separated, at room temperature 1/4 cup granulated sugar 1 Tbsp milk 1/4 cup cake flour 2 Tbsp almond flour 1/4 Tsp fine sea salt Mango mousse 1/2 cup Mango puree 1/2 cup Mascarpone Cheese 1/4 cup Granulated Sugar 3/4 cup Heavy Cream 1 pinch Salt. Mirror glaze (makes a big batch!): 300 grams White Chocolate 1.5 cups Sugar 2/3 cups Condensed Milk 1/2 cup Water 9 sheets Leaf Gelatin First step – make the mango passionfruit jelly. Bloom gelatin in water. Heat the pulp or preserve on medium heat. Add the gelatin and water to this mixture. Place in mini dome moulds and freeze for 2 hrs. Second step – make the cake base. Add sugar to the eggs yolks and mix well. Then add in the mlk and vanilla. Finally sift in the flour and almond flour with a little salt. Whisk the egg whites and fold the egg yolk mixture in, make sure to be slow so as to not deflate the mixture. Bake this on a sheet for roughly 10 mins at 180 C Step three – mango mousse! Add some sugar to the mango puree and heat on medium heat to dissolve well. Mix this is with mascarpone cheese. Whip some heavy scream and fold in the mango mixture. My fav step – assembly! Cut out circular cake sections with a glass, remove the frozen mango passionfruit jelly from the moulds. Add in the mango mousse to larger moulds and make sure to press down with a spoon to avoid air bubbles. Place the jellies in the centre of these and cover with the cake. Freeze this for min 4 hrs. Step five- the mirror glaze! Bloom gelatin. Add sugar to water and heat on medium flame. Add in the condensed milk, gelatin and mix well. Turn off the heat and add in the white chocolate. Let is sit for a minute and then mix it in. Add some food colouring and mix well. Strain this mixture and Let it cool down a little. Meanwhile Remove the mousse domes from the mould and place on glasses in a tray. Once the glaze is roughly 30 C (shouldn’t feel too hot or cold on touching), pour it over the mousse domes. Place it in a plate and decorate with gold dust, mangoes or passionfruit! Vacation away!