Mango Passion Fruit Mousse Cake | Tropical Entremet Recipe скачать в хорошем качестве

Mango Passion Fruit Mousse Cake | Tropical Entremet Recipe

This elegant Mango Passion Fruit Entremet is a beautiful tropical mousse cake made with delicate layers of flavor and texture. It features a soft and fluffy sponge cake base, a vibrant mango compote insert, a bright passion fruit jelly insert ,light vanilla mousse finidhed with shiny mirror glaze and tempered chocolate. Don’t forget to like & subscribe for more elegant dessert recipes ✨ The final cake is 16cm ( i used cake ring 16 x 6 height ) *** Soft sponge base 1 egg ( 50- 55 g ) 50g sugar 30g rice flour 30g all-purpose flour 2g baking powder 50g butter Method: 1.In medium bowl add egg and sugar mix for a bit. 2.Sift flour and baking powder 3.In the end add melted butter , not to much hot. 4.Pour in 16 ring , bake 170 ° C for 10-12 min 5.Cool the sponge . then use 14cm ring to cut. Rice flour can be substitute with all-purpose flour. ***Mango & passion fruit insert 14 cm 100g mango 50g passion fruit puree 50g sugar 4g pectin NH Method: 1.Cutt mango in small cubes 2.In saucepan add mango and passion fruit puree cook for 3 min 3. Add sugar and pectin the cook to boil 4. Add in small ring for insert and freeze ( passion fruit can be made by yourself or bought ) ***Passion fruit jelly 90g passion fruit puree 30g sugar 2g gelatin Method: 1. heat to boil passion fruit 2. Add sugar , then add bloomed gelatin ***Vanilla mousse 2egg yolk 55 sugar 100g milk 5g vanilla extract 6g gelatine 200g cream 35 % Method: 1.In medium bowl add egg yolk, sugar and vanilla and mix. 2.Bloom gelatine in cold water , then heat milk 3.Pour hot milk over yolks and sugar , put back and bring to 82°C 4.Remove from heat when is 82°C add gelatine , and cool to room temerature 5.Whippe cream and slowly add to vanilla cream. ***Mirror glaze 60g sugar 60g glucose syrup 60g white chocolate 20g water 40g cream 35% 4,5g gelatine Yellow and orange color Method 1.Chop chocolate in small cubes and put in a plastic jag 2.Soak gelatine in cold water for 10min 3.Heat sugar , glucose ,water and cream almost to the boil then remove from the heat and add bloomed gelatine mix well. 4.Pour the hot mixture over the chocolate , put colors then use hand blender 5.To remove air bubbles pour the glaze over sieve 6.Cover the glaze with plastic film and cool or room temerature to 34/33 ° C 7.Cake need to be full frozen when you put the glaze For decoration i used temered chocolate , whipping cream #tropicaldessert #moussecake #entremets #mirrorglaze #passionfruit #mango