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Desserts
Mango Mousse Cake
An eye-catching dessert pastry featuring a delicate whipped ganache and a vibrant fruit filling.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Bloom the gelatin in cold water.
2
Pour hot heavy cream over the chocolate and stir until smooth.
3
Add the mango puree followed by the dissolved gelatin, then blend with an immersion blender.
4
Pour in the cold heavy cream and mix well.
5
Cover with plastic wrap pressed directly onto the surface and refrigerate for 6–8 hours.
6
Before using, whip to a soft, stable texture.
7
Combine the sugar and pectin.
8
Heat the mango puree to 40–50°C, whisk in the sugar-pectin mixture, and stir thoroughly.
9
Bring to a boil and cook for 10–15 seconds.
10
Remove from heat, add the lemon juice, and mix.
11
Cool down to ~50°C and fold in the diced mango.
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