Mango Mousse Cake 芒果慕絲凍餅
Mango dessert again! Yeah! I cannot stop buying mangoes as they look so delicious in supermarket. So beside the mango pudding, I love to make this no-bake mango mousse cake.
Of course, we need a classic crumble biscuits base, then go with very creamy mousse with mango flavour. Inside the mousse, I add more mango cubes. Finally with a layer of mango puree jelly on top. Perfect summer dessert to wow your guests! Enjoy!
終於又開始芒果的季節！又甜又香，每次經過超級市場都要買幾個，哈哈！實在可以用芒果做很多不同的甜品，清涼開胃。
而這個芒果慕斯凍餅是我的最愛之一，香滑的芒果慕絲，裡面再加點芒果肉，再在上面加層芒果蓉，超級芒果！！！！不用焗，材料簡單，超容易做，花點心思做點裝飾，外形超美，跟餅店賣的一樣呢！
Crush the digestive biscuits, mix with melted butter. Place it in a cake tin, press it and chill for 30 minutes.
Blend the mango with 2 tablespoons of water to puree, set aside.
Place the gelatine sheets in cold water, let it soften and drain well. Then put in a bowl of hot water to melt it. Add gelatine into mango puree, mix well.
Beat the whipping cream until soft peak. Then add in mango puree, mix well.
Pour the mixture into the cake tin, then chill for at least 4 hours. *You can add some mango cubes inside the mousse if desire.
For the mango layer: use 70ml water mix with 5g gelatine. Then add in 100g mango puree, mix well then pour onto the mousse. Chill in fridge until it all set.
Unmold and decorate it as desire. Enjoy!
* I use 6-inch tin
先將消化餅乾擀碎，與溶化牛油拌勻，倒入模具底內均勻壓實，放入雪櫃冷凍30分鐘.
將芒果果肉加2湯匙水，用攪拌器打發成果泥，備用.
將魚膠片放入開水內浸軟，然後瀝乾水份，再放入一碗熱水內座溶. 將魚膠溶液加入芒果果泥內，拌勻.
用電動打蛋器打發淡忌廉至有紋路出現, 加入芒果果泥拌勻成芒果慕斯. 倒入模具內，放入雪櫃冷凍最少4個小時或至凝固 (也可加入芒果肉在中間）
芒果鏡面做法：用70毫升水與5克吉利丁粉拌勻，加入100克芒果蓉拌勻，再倒在芒果慕斯上。放入雪櫃冷凍至凝固即成！
用熱毛巾圍著慕斯圈一會，方便脫模。用鋒利的刀浸在熱水內，抹乾，然後切件，再重覆浸入熱水， 這樣更容易切件.
*這個食譜是6吋模具
*吉利丁粉和吉利丁片的份量是一樣的
- 80 g digestive biscuits
- 35 g melted unsalted butter
- 250 ml whipping cream
- 50 g sugar
- 15 g gelatine
- 250 g mango puree
- 120 g mango puree
- 4 g gelatine
- 80 克 消化餅乾
- 35 克 溶化牛油
- 250 克 芒果果蓉
- 50 克 糖
- 15 克 魚膠粉／片
- 250 毫升 淡忌廉
- 120 克 芒果果蓉
- 4 克 魚膠粉／片
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Crush the digestive biscuits, mix with melted butter. Place it in a cake tin (I use 6-inch tin) , press it and chill for 30 minutes.
-
Blend the mango with 2 tablespoons of water to puree, set aside.
-
Place the gelatine sheets in cold water, let it soften and drain well. Then put in a bowl of hot water to melt it. Add gelatine into mango puree, mix well.
-
Beat the whipping cream until soft peak. Then add in mango puree, mix well.
-
Pour the mixture into the cake tin, then chill for at least 4 hours. *You can add some mango cubes inside the mousse if desire.
-
For the mango layer: use 70ml water mix with 5g gelatine. Then add in 100g mango puree, mix well then pour onto the mousse. Chill in fridge until it all set.
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Unmold and decorate it as desire. Enjoy!
Based on 9 Review(s)My New Cookbook
