COPYRIGHT 2015 l ALING ODAY
Ingredients:
1x 9 inch round vanilla cake cut into 2 For the mousse: 1 packet gelatine powder (Knoxx or Dr. Oetker) 1/4 cup cold water 2x 300ml whipping cream 6 tbsp. icing sugar 1 cup mango puree 1/2 sliced in small bits (optional) Mango slices for decoration Procedures 1. Dissolve the gelatine in cold water. Stir it well until dissolved. Let it sit for a minute. 2. Heat gelatine mixture for 20-30 seconds in microwave and mix to fully dissolve gelatine powder. When gelatine powder is fully dissolved, fold into mango puree. Set aside. 3. In a chilled bowl, pour in the whipping cream and add the icing sugar, mix it well then beat the whipping cream using a hand mixer on a high speed until it forms a stiff peak. 4. Fold the whipped cream into the mango-gelatine mixture and add the mango bits. Set aside. 5. Place the 1st half of the cake in a cake board, spread mango mousse mixture evenly. Then place the 2nd half on top to make a sandwich. Spread the remaining mousse evenly including around the cake. 6. Decorate the top with mango slices. Then refrigerate the cake in the fridge for at least 2 hours to give time for the gelatine to set. 7. After 2 hours, ready to serve. Enjoy!
Mango Mousse
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Mango Mousse
1x 9 inch round vanilla cake cut into 2 For the mousse: 1 packet gelatine powder (Knoxx or Dr. Oetker) 1/4 cup cold water 2x 300ml whipping cream 6 tbsp. icing sugar 1 cup mango puree 1/2 sliced in small bits (optional) Mango slices for decoration Procedures 1. Dissolve the gelatine in cold water. Stir it well until dissolved. Let it sit for a minute. 2. Heat gelatine mixture for 20-30 seconds in microwave and mix to fully dissolve gelatine powder. When gelatine powder is fully dissolved, fold into mango puree. Set aside. 3. In a chilled bowl, pour in the whipping cream and add the icing sugar, mix it well then beat the whipping cream using a hand mixer on a high speed until it forms a stiff peak. 4. Fold the whipped cream into the mango-gelatine mixture and add the mango bits. Set aside. 5. Place the 1st half of the cake in a cake board, spread mango mousse mixture evenly. Then place the 2nd half on top to make a sandwich. Spread the remaining mousse evenly including around the cake. 6. Decorate the top with mango slices. Then refrigerate the cake in the fridge for at least 2 hours to give time for the gelatine to set. 7. After 2 hours, ready to serve. Enjoy!