Mango Mousse

Mango Mousse
1 cake, 12.5cm diameter.

INGREDIENTS
A. Vanilka Sponge Cake
. Egg
. Caster Sugar 30g
. Cake flour 35g
. Milk 15g
. Vanilka essence... Approx

B. Mango Jelli
. Water 20g
. Lemon juice 1 tsp
. Sugar syrup 10g
. Gelatin powder 4g

. Cold water 16g
. Mango puree 30g

C. Non-bake Cheesecake
. Cream cheese 50g
. Caster sugar 30g
. Milk 50g
. Whipping cream 75g

. Mango syrup 1tsp
. Gelatin powder 4g
. Cold water 16g
. Mango puree 30g

D. Topping
. Frozen mango cube 7pcs
. Blueberry 3pcs
. Chervil 2pcs
. Dried rose petal 3 pcs

PREPARATION
. Prepare a mould of 22cm x 15cm using baking paper.
. Leave all ingredients for sponge cake and mousse filling (except for whipping cream) at room temp.
. Prepare mousse film with mousse ring.
. Bloom gelatin in cold water.
. Preheat the oven (180C)

INSTRUCTIONS
A. Vanilla Sponge Cake
1. Add egg and sugar in a bowl, manually stir and mix well.
2. Whisk the mixture at high speed (7) until ribbon stage. Then, stabilize the batter at low speed.
3. Sift in cake flour and fold unit little powder is left.
4. Add milk and vanilla essence and mix well.
5. Pour batter into paper mould and bake.
Electric oven : 180C 12min
Gas Oven : 170C 12min
6. Once sponge cake is cooled, cut it with a mousse ring and rest it at the bottom layer of the mousse film.

B. No-bake Cheesecake
1. Whip whipping cream until soft peak form, then set aside at room temperature
2. Whisk cream cheese with sugar in a bowl until creamy.
3. Add milk in 4~5 additions, mix well each time at kow speed.
4. Add mango syrup and mix well.
5. Dissolve bloomed gelatin in a double boiler. Add it  into the batter in 3~4 additions, mix well each time.
6. Add the whipped cream in 2 additions and mix well.
7. Pour half of the batter into the moysse filn, add frozen manfi puree in the middle, then pour the remaining batter in.
8. Freeze for 20 min until surface is solididied.

C. Mango Jelli and Finishing
1. Add mango puree, lemon juice, sugar syrup and water into a container.
2. Dissolve bloomed gelatin in a double boiler. Add it into the mixture in 3~4 additions, mix well each time.
3. Pour the jelki on top of the cheesecake once it is solidified. Bring it to freeze for 10 min.
4. Decorate with mango cubes, blueberries, chervil and rose petals to finish.

#mangomousse #mangocheesecake